Reviewed: Apr. 3, 2012

Many moons ago the mom of a highschool friend made this for us. I still remember how good it was. I have been looking for the recipe for quite some time now. I think I've found it. It is best eaten at room temperature.

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Reviewer:

mimi602

Cooking Level: Expert

Reviewed: Dec. 30, 2011

My MIL mentioned eating this after we were supposed to make potato salad and a cooked the potatoes too soft. What a great mistake that was! This will be my go to potato salad recipe from here on. The only change I made was to eliminate green pepper because I did not have one and to slice hard boiled eggs on top since I had a couple in the refrigerator. I also used spicy brown mustard in lieu of regular yellow mustard. I highly recommend!

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Reviewer:

TNociti

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Atoka, Tennessee, USA

Reviewed: Sep. 2, 2011

this has become my favorite potato salad recipes. all american creamy goodness.perfect

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Reviewer:

melarizona

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: Jul. 28, 2011

This is a quick recipe and a very good substitute for old fashion potatoe salad. I make it even quicker by using Idahoan instant mashed potatoes, prepared as instructed.Decrease the mustard to 1/4 c. and substitute pickle relish for the sweet pickles. I also add 2-3 chopped boiled eggs. I've never used sour cream, but sounds good, so I may try it next time. I gave it 4 stars, since I gave my version.

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Reviewer:

paula p

Reviewed: Jun. 10, 2011

This is something that all the old church ladies at my grandparent's church made. I am so excited that I finally found a recipe for it, brings back great memories!

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Reviewer:

corbysmom

Cooking Level: Intermediate

Reviewed: Sep. 10, 2010

This was an excellent potato salad. I didn't have any green pepper on hand but I did add 3 chopped hard boiled egg. I also used 8 medium russet potatoes as I needed to use them up. This is a keeper and so easy to make..!! Thanks Linda

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: Ventura, California, USA

Reviewed: Sep. 6, 2010

This was a good salad and I was glad to find it since I didn't have time to let the potatoes cool like I'd normally need to with potato salad. I used about 3lbs of russet potatoes and only 1/4 cup of mustard. It was still very mustard-y! Left out the green pepper but added a boiled egg. Everyone enjoyed it.

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Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Jul. 24, 2010

Mashed potato salad is quite old fashioned and very yummy. I really liked this recipe...just like my Grammy's.

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Reviewer:

trisha

Reviewed: Jun. 20, 2010

I love, love, love this recipe. My potato salad always seems to turn in to mashed anyway so this had a redeeming factor for me along with being one of the best salads I make. It is different. I am always asked for the recipe!

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Reviewer:

2good4u

Reviewed: May 8, 2010

This was good, just a little too much mustard as one of the other reviewers stated. I too cut the mustard in half (added a bit of dijon mustard to the regular mustard) and used more mayo & sour cream. Also used dill pickles, we don't care for sweet pickles.

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