Reviewed: May 31, 2006

Great summer fare! I find that about 3 lbs. total weight of the potatoes is about right for this recipe. I use 1/2 the mustard called for, add 1 hardboiled egg(that I put through my ricer), sub red pepper for the green, and sub dill pickles, chopped fine with a touch of the pickle juice. I also use reduced fat sour cream and mayo with excellent results.

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8 users found this review helpful

Reviewer:

PYTNPLACE

Cooking Level: Expert

Home Town: Ithaca, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: May 22, 2006

Tasty, as well as quick and easy to make. Definitely recommend.

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2 users found this review helpful

Reviewer:

QUENBY

Cooking Level: Intermediate

Home Town: Arlington, Massachusetts, USA

Reviewed: Apr. 16, 2006

This is a great recipe. I adjusted it without pickles and mustard and it was just as good. It was a definite hit at Easter dinner. A must if you're a potato fan.

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3 users found this review helpful

Reviewer:

Coach Hudacko

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Myrtle Beach, South Carolina, USA

Reviewed: Apr. 16, 2006

Great salad!Tasted great warm or at room temp. I used half the amount of mustard and used Dijon mustard. I also cut back on the onion and green pepper. My family LOVED it and it will be a part of our family recipes. Thanks!!

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1 user found this review helpful

Reviewer:

maryannejan

Cooking Level: Expert

Home Town: King Of Prussia, Pennsylvania, USA

Reviewed: Apr. 6, 2006

I am a freak for potato salad. Never got it as a kid and been making up for it ever since. I hardly ever make it because I really do eat the whole bowl. So, that being said, this was just the BEST! Can't say enough about the flavor and GREAT way to use up mashed potatoes. (Now I have to limit my mashed potato making, too :)

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2 users found this review helpful

Reviewer:

ALLFROMSCRATCH

Cooking Level: Expert

Reviewed: Nov. 22, 2005

very good - big hit. used less mustard then was called for and added yellow and red bell peppers so it looked beautiful as well!

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15 users found this review helpful

Reviewer:

LOKAAUGUNUM

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

Reviewed: Jul. 14, 2005

Pretty good--but I thought it was too mustard-y--my finished result look very green. I think next time I'll cut the mustard by half and up the mayo and sour cream.

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20 users found this review helpful

Reviewer:

DEIRDRES

Cooking Level: Intermediate

Reviewed: Jun. 20, 2005

Great recipe. I used all red potatoes and omitted the butter. Think I like this better than regular potato salad and it is much faster to prepare as you don't have to wait for the potatoes to chill.

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19 users found this review helpful

Reviewer:

GRAMMABEA

Reviewed: Jun. 13, 2005

This potato salad is yummmmy! I used honey mustard (1/4c) and it gave a little bit of a sweet taste, very good. I agree that it tastes better at room temperature - I tried it just after cooking and it was verrry good but then refrigerated for a couple of hours and it seemed to have lost something ... so I added a bit more mustard (the first time around I only used 1/4 c). This is definitely a keeper ... and will likely replace my former recipe!

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7 users found this review helpful

Reviewer:

SPORTSNUT

Cooking Level: Intermediate

Home Town: Pembroke, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: May 1, 2004

I used the dressing in this recipe to make potato salad. I couldn't mash the potatoes...just seemed odd to me. But the dressing was great!!! It was a nice variation to the way I usually make potato salad! Also, I used Dijon Mustard, and I didn't think the mustard overpowered anything at all.

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15 users found this review helpful