Reviewed: Nov. 22, 2010

I made this for a picnic at Volcano National Park yesterday and was a big hit. I liked it better than the last potato salad I made from this site. I didn't have red potatoes or any yogurt so I used russets and sour cream and it still came out very good. I used a bit more than 1 1/2 pounds of spuds so I upped the wet works to from 1/4 to 1/3 + so that the salad wasn't too dry. Oh, and I forgot to add the celery seed! Next time I'll make it per the recipe and up date the review. Aloha!

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Reviewer:

Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

Reviewed: Aug. 23, 2010

I forgot the red pepper and just sprinkled it on top when serving. As someone else mentioned this was best right after putting it together ... I'm not sure if that's because the flavors all mixed together or if this particular recipe is just better warm, but it wasn't as good once it had cooled and set a while.

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Reviewer:

nekgakk

Cooking Level: Beginning

Reviewed: Jan. 4, 2009

This was good. It has the classic potato salad taste, with the bonus of the crunch! I doubled the reduces fat mayo and left out the yogurt.

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Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jun. 11, 2008

ok. sort of like salad you get at grocery store

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Reviewer:

megrnc

Reviewed: Jan. 14, 2008

Fresh tasting and tangy. I subbed a large diced dill pickle for the dill weed and relish. Doubled the mayo and yogurt because I added the potato warm. Added 1 tsp of greek seasoning instead of the salt. I only have to mention plain yogurt and everyone in my house will make gagging noises, but this recipe seems to have slipped under their radar. Love it! Thanks Janis!

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