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: Nov. 7, 2009

This is recipe makes wonderful potato salad. I changed the servings to 30 because I was making it for a baby shower at work. The calculations said to use 10 pounds of potatoes!! Made a little bit too much, but that's ok because it is sooo good. I didn't use red potatoes because they were really dirty and I forgot the scallions (green onions) at the store and I used sweet pickle relish. These were the only changes I made. Everyone at work thought it was so good. I had several people request the recipe. Will def. use this recipe when I am making potato salad for a crowd! Thanks so much.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

Made this many times over the summer and received a lot of complements. Great addition to my collection.

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Bgoughs

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Reviewed: Jul. 9, 2009

I love this salad with one exception..I detest sweet pickle. If you use dill pickle instead it is just wonderful! Thanks!

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Sara

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Lumberton, North Carolina, USA

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Reviewed: Jul. 2, 2009

I have made so many different types of potato salad - some good, some not so good. This one is PERFECT. It can't get any easier or more delicious. This is now my "go to" potato salad. Everyone in my family loved it and went back for more.

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NKBURLINGTON

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Reviewed: May 29, 2009

good potato salad!!!needed more salt for my taste but with a bit more added it was perfect!!!

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ClownRacer

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Reviewed: Apr. 29, 2009

Great potato salad. I'm teaching myself to cook thibg other than using the microwave. I overcooked the potatoes slightly, I might have have got the wrong parsly I got the kind they us as a garnish. I couldn't find scallions at the store, some one told me ther were green onions. I think it turned out pretty good.

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slowcookerpauly

Cooking Level: Beginning

Home Town: Eureka, California, USA

Living In: Arcata, California, USA

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Reviewed: Sep. 19, 2008

Half of us liked it, and half of us didn't. I think that when I think of american style potato salad, I do not think red potatoes. That was probably the issue.

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Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Aug. 21, 2008

Excellent recipe! Everyone in the family went back for seconds or thirds. We didn't have red wine vinegar, so substituted cider vinegar.

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twofoodies

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Jul. 6, 2008

This was really good. Traditional, but with some extra little kicks (like the Dijon, which I love). Plus, I love that it doesn't make enough to feed an army- my small family doesn't need that much. We still ate it for 3 days in a row. I'll make it again.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

Family enjoyed the taste, I however did not cook the potatoes long enough....some were a little hard, not to earth shattering since I made 5 lbs., and they ate half of it!

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Pam from L.I.

Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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Reviewed: Jan. 13, 2008

I found this to be very good. I will save it and use again.

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suzanne

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Reviewed: Jun. 15, 2007

Great recipe! I used red skinned potatoes, and it was perfect for a bbq.

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hokiebetty

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: May 1, 2007

This was very good. I left out the pickles, just cuz I didn't have any, but it was still awesome.

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Lily

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Reviewed: Nov. 9, 2006

Truly a classic. Used small red potatoes, cut before cooking. Used white vinegar in the water resulting in nicely firm (but not hard) pieces. Used Duke's mayo (a southern brand) which is a bit tangier than Hellman's. Mixed all the dressing ingredients separately, substituting olive oil for milk. Then dressed the salad. Skipped the pickles. INCREDIBLE. Thank you for the post.

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DICKSIELEE

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Reviewed: Oct. 27, 2006

I like a more adventurous potato salad, personally, and over the past few years I've made many potato salads that I have loved. Unfortunately, my husband has always disagreed. This time I went hunting for the perfect potato salad for his less adventurous tastes and found it. It's good, easy to make, and although nothing fabulous, it certainly deserves the name "classic."

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dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Jul. 10, 2006

I would make this again - but I think I would cut back on the vinegar. I did pour it directly on the potatoes as others suggested so that may be the reason it was so strong. Thanks submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jul. 6, 2006

I really didn't care for this recipe. I guess maybe I just prefer the potato/mayo/celery-type salad, but I know that the texture of the sweet pickles (which I VERY finely chopped) was fairly disturbing.

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TAMMYMCGANN

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2006

Amazing....couldn't get enough of it!

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lisa_rodgers1

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2006

We like trying new and different recipes. This was great, just the way it was. Ok we had to add a little garlic since my family loves. Thanks for the post. Will be making it a lot this summer for family dinner.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: May 27, 2006

I just made this; exactly as written, except I used dried parsley and Vidalia onions. This has a nice tang to it. It does taste like classic salad that you might get in the deli but, of course, with a homemade boost. I would have liked my potatoes a little softer but I always prefer to err on the side of a little firmer over mushed potatoes. It is very tasty while still a little warm. I will serve it to hubby later and he’s going to love this one. He likes these mustard pickle type potato salads. I always made my potatoes for salad by boiling the cubes I had pre-cut and have never been thrilled at my results. I thought it kind of sped things up but it doesn’t really. Maybe cutting them up first boils some of the flavor out of them. There is something different about the taste of the whole boiled potatoes cut up and mixed with the mayonnaise while still warm.

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