Reviewed: Sep. 19, 2011

This is good but needs a little something extra. Maybe some grated romano and a little extra fresh ground pepper and salt just before serving.

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Reviewer:

MSWORLD007

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Aug. 13, 2011

Delicious! I didn't have any mustard so I just dressed it in sour cream. I am not really a potato salad fan but I wanted to try this recipe. I am now a fan of this particular potato salad.

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Reviewer:

Melissa

Cooking Level: Intermediate

Reviewed: May 22, 2011

not my favorite recipe for potatoe salade but it was fast and easy. and does have flavor.

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Reviewer:

whiterose227

Reviewed: May 14, 2011

This was diffrent, but not too bad. It got better the longer it sat in the fridge. Good for a change, but I think I'll stick to another recipie. It would go with fish really good because of all the dill.

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Reviewer:

norm

Cooking Level: Intermediate

Living In: Thomaston, Georgia, USA

Reviewed: Mar. 1, 2011

I used fat free sour cream. Such a nice, flavorful change from traditional potato salad!

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Reviewer:

Sarah P

Reviewed: Jul. 20, 2010

Excellent potato salad! I made this for a BBQ and everyone loved it. I used 3 lbs. of red skinned potatoes and because I wanted a little crunch I added 1/2 cup of finely chopped celery and 4 choppped green onions. For the dressing I used 1 & 1/4 cups each of lite sour cream and lite mayo, 1 Tbsp. of dill weed, kept the rest of the ingredients the same and added a couple dashes of white wine vinegar. I let it set overnight and the flavors blended together very nicely. It was a great change from your regular potato/egg salads.

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Reviewer:

Jillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 18, 2010

I really like this potato salad and I never eat potato salad. I have never even made it before. It had simple ingredients and that's why I thought, "I can do this!" The only thing I did differently is, use Baby Dutch yellow potatoes and I did not peel them. Yum, I love it and maybe I'll be the one to bring this side to the next family get together instead of Mom. :o)

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Reviewer:

pjorcutt

Home Town: Lawrenceville, Georgia, USA

Reviewed: Apr. 21, 2010

I thought this was ok. I didn't particularly like the dijon mustard in it, as I found it a little overpowering.

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Reviewer:

Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

Reviewed: Mar. 12, 2010

I took into account everyones elses feedback and played with the recipe a bit! It is pretty tastey and very easy. What I did was added 3/4 to 1 cup each of sour cream and mayo, 3 tsp of dill and 1 tsp of chopped green onion! Put your "sauce" in a seperate bowl and mix it to make sure it tastes the way you want and then add it to the potatoes

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Reviewer:

lindylou

Reviewed: Aug. 16, 2009

I was happy with how this turned out. Like everyone else in this thread, I fudged on some of the amounts, and added a bit extra salt and pepper. Since they don't sell fresh dill in small quantities (2 tsp.) I added probably twice that because I wanted to get my money's worth. I had these potatoes with some devilishly spicy ribs, and it was an excellent and soothing contrast.

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