Reviewed: May 18, 2005

The taste is ok, nothing to exciting, but healthy if you use fat-free sour cream.

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3 users found this review helpful

Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

Reviewed: Sep. 9, 2004

by far the best potato salad I have ever tasted. Everyone I know loves it!

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Reviewer:

SUZE3069

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Orlando, Florida, USA

Reviewed: Sep. 9, 2004

This recipe just didn't come out well for me. I love sour cream, yet I felt that was all I could taste in this. I wouldn't try this again.

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1 user found this review helpful

Reviewer:

CHAT2TAZ

Reviewed: Jul. 22, 2004

I really liked this recipe. A lite, refreshing summer treat. I used red potatoes, added a 1/2 pack of Hidden Valley Ranch and three extra tbsp. of sour cream. It was very yummy. I will definatly make again!

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5 users found this review helpful

Reviewer:

ANJELLA5

Cooking Level: Expert

Living In: Sacramento, California, USA

Reviewed: May 30, 2004

This is by far the best potato salad I've made! I also forgot the dijon, but it was great. The dill compliments the red potatoes perfectly. Thanks for the great recipe!

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Reviewer:

JEN311

Reviewed: May 4, 2004

I forgot to add the mustard! It was great without it, though, and I'm sure would only have been better with it.

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Reviewer:

RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

Reviewed: Jan. 28, 2004

everyone loved it... easy to make and harder to keep around.

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Reviewer:

EMIRISS

Reviewed: Jul. 11, 2003

This recipe is quick, easy, and delicious! The original recipe is extremley good, but it is also easy to add to. I've added half of a package of ranch dip mix and bacon bits to it before and both came out great. Thanks for such a great recipe!

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2 users found this review helpful

Reviewer:

mockingbird

Reviewed: May 17, 2003

Loved this potato salad!! I did make a few adjustments. I used 3 lbs. of red skins cooked and cut into small chunks. Salted and peppered them. In another bowl....I made the dressing...1 c. no fat sour cream, 1 c. mayo, 3 scallions chopped, small handful fresh parsley-chopped,fresh chopped dill and the dijon mustard. Mixed and tossed with the potatoes. Chilled and served the next night with BBQ brisket. Family inhaled this! This was the first time I made potato salad without the traditional carrots, celery, etc. Will make again very soon!

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79 users found this review helpful