recipe reviews for:

Classic American-Style Potato Salad

“Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.”

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Reviewed: Dec. 7, 2011

really good.. made it for a bday and all of my guests loved it!

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gsxrgirl

Reviewed: Oct. 17, 2011

Just the way I like it. Zippy and tangy and without all those fi fi poo poo la la la ingredients.

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Corkypompom

Cooking Level: Intermediate

Reviewed: Sep. 20, 2011

I don't eat potato or macaroni salad but this got polished off quickly. I think I used more mayo and celery but kept everything else the same.

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AnnasBananas

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 22, 2011

DE-LICIOUS. I have never made a potato salad with eggs and red wine vinegar. Or scallions for that matter. I used to make it very basic, but ALAS! This is fantastic. I went a little heavy on the red wine vinegar, but otherwise it is heavenly. I also chopped my potatoes up a bit smaller since I don't like big chunks. I will make it again and again and plan on toting it to a BBQ ASAP.

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Reviewer:

smessycook7

Cooking Level: Beginning

Home Town: Vernon, New Jersey, USA

Reviewed: Jul. 31, 2011

I made this exactly as written. I was skeptical about the sweet pickles, but man, was the whole thing great! Even my hubby who is particular about potato salad raved. I've tried several potato salad recipes, but this is my new go to recipe. Thanks!

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Reviewer:

rosiesmom

Cooking Level: Intermediate

Home Town: Hacienda Heights, California, USA

Living In: Scottsdale, Arizona, USA

Reviewed: Jul. 28, 2011

This definitely is "Classic" American-Style Potato Salad! And it's a great base to put your personal spin on. Potato salads definitely are "classic" picnic food and no matter what your personal preference potato salad is always a hit! I add more eggs and use white wine vinegar vs. red. For the dressing I cut the mayo with sour cream, used a mix of dijon and yellow mustards and always mix the dressing part separate then add it to the potatoes and veggies so it doesn't get mushy. Great recipe!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 18, 2011

I really liked this potato salad. I did not add in the sweet pickle because that seemed too strange. I used 1 tablespoon Dijon-style mustard and 1 tablespoon (plus a little more) yellow mustard. I also used 5 hard-boiled eggs. I added paprika for color. I feel like there is something missing to make this a five-star, but I'm not sure what it is (more vinegar maybe because I took out the sweet pickle). My husband really liked this.

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Reviewer:

Peppy

Reviewed: Jan. 18, 2011

Perfect recipe for the classic summer party potato salad......minus the eggs! (just my taste) all I do besides no eggs, is add 1 more tbsp of red wine vinegar....because I think if its made the night before, it needs it to give it that kick back after sitting & soaking the flavors....thx for sharing!!

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Reviewer:

erika80

Cooking Level: Expert

Home Town: Manchester, New Hampshire, USA

Living In: Plaistow, New Hampshire, USA

Reviewed: Jan. 6, 2011

I omit the pickle and double the mayo. I often use white vinegar and yellow mustard.

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10 users found this review helpful

Reviewer:

Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

Reviewed: Sep. 28, 2010

I make Potato Salad for home every once and while but I was making it for my son's first birthday party and wanted a good, no-fail recipe - this is exactly it! I added a little more mayo than the recipe called for. It was very good, I got lots of compliments.

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