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: May 24, 2006

perfect! This is truly a classic potato salad with the perfect blend of ingredients. Only changes were red onion instead of green out of necessity and I like color. I only had apple cider vinegar and used that instead. An old Sara Molton trick (Sara's secrets Food Network) is to immediately put the vinegar on the potatoes when they are hot and they absorb the flavor. I halved the recipe because I was afraid I would go hog wild. I found the amt. of mayo almost perfect. I added just a dollop of f.f. yogurt for a bit of tang and not add extra fat. My potatoes were red butter potatoes and they were perfect in this. Lovely recipe. I like this and the "summer potato salad" recipe from this site. Thanks for the perfect recipe.

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5 users found this review helpful

Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 26, 2006

This is my new potato salad recipe!

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10 users found this review helpful

Reviewer:

Fruitchip

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Feb. 15, 2006

This is really good. Having grown up in the South, this is the potato salad that I remember from potlucks and family get-togethers. Next time, I'll add a bit more mustard to spice it up a little more and some of the pickle juice to give it more of a pickle flavor. Better the next day!

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15 users found this review helpful

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Sep. 17, 2005

Excellent recipe! My only "carb vice" is bread. I'm not into potatoes, rice or pasta, however, this salad is very good and found myself having seconds. My family is German/Austrian and we normally make our potato salad the European way. I've had "American Potato Salad" many times, but this was just a little different and very enjoyable.

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17 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 17, 2005

Best. Potato. Salad. Ever.

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18 users found this review helpful

Reviewer:

That Vintage Cuban Girl

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Sep. 17, 2005

I doubled this recipe for a potluck barbecue. It is delicious! I added a little of the pickle juice along with the vinegar, and used a little more mayo than it called for. Keep an eye on the potatoes and don't over cook, which is really the secret to a good potato salad.

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19 users found this review helpful

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KSMMS

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Reviewed: Aug. 4, 2005

There is only one thing to say: YUUUMMMMYYY If you want rave reviews from family and friends, this will do it! It's so easy, even I can do it!! A keeper with a capital K!!

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15 users found this review helpful