Reviewed: Jun. 24, 2008

This was a really good potato salad...just like my mom used to make. I didn't mash the potatoes all the way, I just kind of "mushed" them a little with a fork, still leaving some chunks, which turned out to be a really nice consistency--not too chunky but not too mushy either. If you don't like Miracle Whip, you won't like this recipe! My kids and hubby do, so it was a huge hit! I didn't have pimentos, but we didn't miss them at all. I did add some fresh ground pepper, a little garlic, and celery salt instead of the fresh celery. Hint: make sure you put salt in the water when you boil the potatoes, and after they come out, soak them in some cool water with a few tbs of vinegar..adds sooo much flavor. Overall great recipe, thanks! :)

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FOODWIZ

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Janesville, Wisconsin, USA

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Reviewed: May 27, 2008

Great traditional southern dish. I made this for Memorial Day. Everyone loved it. I did leave out the pimentos and celery (personal preference). And I don't like onions in my potato salad, so I boiled large pieces of sweet vidalia onions in the pot with the potatoes. Easily removed the onions before cubing up the potatoes. And I used about twice as much mustard, again, that's a personal preference. And used sandwich spread instead of mayo and sweet relish. With my changes, this will now be my go-to potato salad.

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Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

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Reviewed: May 27, 2008

Really good recipe, didn't use the pimentos though. Turned out great was a little to much onion for me but was still pleased.

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Country

Cooking Level: Intermediate

Home Town: Stigler, Oklahoma, USA

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Reviewed: Jul. 28, 2007

This was just too bland made as is, also as noted, very dry. Doubled the dressing and that helped a bit, but it just didn't have any flavor at all until I added some garlic salt, salt, and red wine vinegar, and then it was barely flavored. I also increased the relish a bit. Just not at all what I was looking for. Not inedible, just not much to it. Won't be making again.

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Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 23, 2007

Love it! I thought it was wonderful as is, but it's also great with a little extra salad dressing and mustard, and I left the potatoes cubed and unpeeled (what can I say, I'm lazy). Thanks for this--it's now my fave potato salad recipe ever!

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jmw

Cooking Level: Beginning

Home Town: Abbyville, Kansas, USA

Living In: Los Angeles, California, USA

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Reviewed: May 28, 2006

This potato salad was awesome. Taste just like my mom used to make. Didn't use the pimentos -- relish was enough. Will make again.

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ANGBATES

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Reviewed: Oct. 7, 2005

This recipe is okay, but not the best. It was a little dry. I had to mix up more wet ingredients. I also left out the pimentos cause we dont care for them. I doubt I will be making this again.

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MaryAnn

Cooking Level: Expert

Home Town: Little Hocking, Ohio, USA

Living In: Harpers Ferry, West Virginia, USA

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Reviewed: Sep. 27, 2005

this dish was so perfect i cannot begin to convey how much everyone loved it. skipped the pimentos cuz the relish had them. will make again and again

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KATGOMEW

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Reviewed: Apr. 23, 2005

Delicious, although I didn't mash the cubed potatos and I added more mustard and mayo. I also added red wine vinegar, as mentioned in another review, and some Tastefully Simple Garlic Garlic for a fun kick! Turned out awesome!

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LECLERE

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Reviewed: May 30, 2004

Delicious. The potato salad recipe I have been looking for. I omitted celery, relish, and pimentos (picky eaters in the family) and it was a hit!

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THEO72

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Reviewed: Oct. 12, 2003

This salad worked quite well, but I wanted a bit more taste. I added chopped olives and garlic powder. And I also added more mayo and HOT dijon mustard. It made it very tasty.

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LIZMUNOZ

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Reviewed: Jul. 15, 2003

I liked that I had everything for this recipe on hand, but, other than that, it was not great. It was too mustardy, and pretty dry. I added extra Miracle Whip, which made it a little better, but I still wouldn't make it again.

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MMURKA

Cooking Level: Intermediate

Home Town: Scottville, Michigan, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 6, 2003

I loved the end result, but I had to play with the ingredients a fair bit to get it to taste the way I wanted. I think my potatoes were monster vs large so the wet mixture didn't go very far. I used 5 eggs vs 3. I just kept adding more miracle whip and more mustard. Plus I had to add salt since all of my testers said it needed some. I chose to leave the potatoes cubed vs mashed, but I think I could have cooked my russets about 12 minutes vs the 15 minutes. After fiddling here and there, my final addition was some vigorous splashes of red wine vinegar to give it a little extra kick. The final product was just how I like it.

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SNOHFLAKE

Cooking Level: Intermediate

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Jun. 24, 2003

I loved this recipe. I cooked the onions with the potatoes because I don't like raw onions. I also left out the pimentos and celery. I added some black olives, garlic powder, and seasoned salt. I made a double batch for a pot luck and there were no leftovers.

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StephanieG231

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jun. 7, 2003

THIS IS THE BEST POTATO SALAD I HAVE EVER TASTED. I MADE IT WITH YUKON GOLD POTATOES AND DID NOT MASH THEM. I USED GREEN ONIONS AND DIJON MUSTARD. I OMITTED THE PIMENTOS. ALSO, I USED EXTRA PICKLE RELISH, MUSTARD AND MAYO AFTER READING THE OTHER REVIEWS.

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LUVMYCAT

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Reviewed: May 28, 2003

This recipe was wonderful. I left my potatoes soft, but in un-mashed diced pieces. I left out the pamentoes and added more relish (just a personal preferance) and I also used Nayonaise, and left out the eggs to make this a great vegan dish. Definatly a new faviorite.

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MYWEAKNESS

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Reviewed: May 27, 2003

If you like smooth, creamy potato salad, this one could be for you. It seemed a bit dry, though and in need of more relish, eggs and some salt and pepper. I followed the recipe but rectified some of these problems with 1 1/2t salt, 1/2t pepper, 2T more of sweet pickle relish, 1t more of mustard, 3T more of miracle whip and 6 more eggs. We like our potato salad pretty eggy and mustardy. Thanks David.

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MAGGIE MCGUIRE

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Reviewed: May 27, 2003

My mom used to make a mashed potato salad very similar to this. I've never made potato salad and I wanted to give it a shot for our Memorial Day cook-out. I added a bit more sweet relish than the recipe stated, just because I like it. I also added just a touch more mustard (again, just a personal preference). It was fantastic! Everyone loved it and my husband said it's the best potato salad he's ever had. I agree! Thanks for a great recipe that I'm going to be using a LOT!

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TIMSGAL

Cooking Level: Expert

Home Town: Findlay, Ohio, USA

Living In: Huber Heights, Ohio, USA

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Reviewed: Sep. 6, 2002

This beats anything from the grocery store deli! I left out the pimentos and did not mash the potatoes, but left them in bite size pieces. I also substituted in dijon mustard. The result was a tasty salad that did not drown in dressing. Even my husband who hates mayo liked this.

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KIMBERLY CONIFF

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Reviewed: May 27, 2002

I leave out the celery and pimentos. Add extra pickle relish and mustard. It's the first thing gone at every occasion!

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MYSHELL241

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Mom's Mustard Style Potato Salad

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