Reviewed: Jun. 29, 2008

Love this recipe. I have made it several times in the past three weeks. I have only changed two things -- I added a dash of mustard and reduced the mayo just a bit.

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Erika H

Cooking Level: Intermediate

Living In: Kitchener, Ontario, Canada

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Reviewed: Jun. 25, 2008

I was looking for something not too complicated to go with burgers tonight and I found this recipe. It sounded good so I gave it a try just as it was written. It was terrific, delicious....great!! I love to read the changes people do to the recipes here; however, sometimes it is so changed it doesn't even resemble the original....so when they rate it as great...what are they rating theirs or the original??? Love it "just as it is"..Thank you Donna. P.S. I always keep notes on the reicpes of variations people try...just in case.

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Dainty Dish

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Knob Noster, Missouri, USA

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Reviewed: Jun. 16, 2008

This salad was a hit! I also followed everyone's advice and added the mustard powder and a touch more of salt. Otherwise it was perfect!

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CookingNinny

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Reviewed: Jun. 15, 2008

Doesn't get much better. I followed the preportions in recipe, which were near perfect. Subed half mayo for sour cream. Used heavy cream for milk. Red onion. I could easily have stopped here because it tasted so good. I just have a hard time following directions, so, I added a touch of Worchester sauce, mustard, fresh dill, and cyanne pepper.

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JAGGEDLNS

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Reviewed: Jun. 14, 2008

I would recommend cooking the potatoes slower so that they are not crunchy. Also, I added a little mustard and fresh dill. I felt that this enhanced the flavor tremendously. I would make it again but with my changes.

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Jessalyn03

Cooking Level: Intermediate

Home Town: Carney, Maryland, USA

Living In: Great Mills, Maryland, USA

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Reviewed: Jun. 9, 2008

I loved this receipe but more important, my husband also loved it. I added bacon bits and shredded sharp cheddar cheese. I didn't have any celery so I increased the green onions and added celery seed. I thought it was perfect!

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Mary M

Cooking Level: Expert

Living In: Kansas City, Kansas, USA

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Reviewed: Jun. 9, 2008

I made this yesterday for a picnic. I followed the recipe to the letter. Everyone liked it, I liked it also, had a nice dill flavor. I like a sweeter tangy mayo salad dressing. But how do you argue with success they ate it all. This is a keeper, I already printed it and its in my recipe box. Thanks for sharing your recipe.

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MrCrackers

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: May 29, 2008

Very good. It disappeared at a family gathering, now I'm making it again.

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SAPPEL

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Reviewed: May 28, 2008

I don't eat P-Salad personally, but I made this for a BBQ and it got rave reviews. Based off other recipes I added a little celery salt & ground mustard (1/2 tsp of each) and some crumbled bacon. Based off all the feedback I'd say this is a def keeper.

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coldstar37

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: May 27, 2008

Great, quick and easy to make, went over great. Added more salt while boiling and boiled a little longer at a lower temp. Added dill pickles minced, a little pickle juice, some fresh ground pepper, and a bit of mustard. Fantastic!

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Jackie

Cooking Level: Expert

Home Town: Kent, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: May 27, 2008

Excellent!

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Jen

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Reviewed: May 27, 2008

Lacked pizzazz. It helped to add dijon mustard and relish.

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UnicDreams

Living In: Reno, Nevada, USA

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Reviewed: May 23, 2008

As written, this recipe is simple, straightforward yet excellent potato salad. The proportions of potatoes to dressing on this recipe are very good, so it is easy to use it as a base and then change it up depending on your preferences. Add in bacon or fresh herbs for a more little pizzaz.

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SJRJA

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Reviewed: May 12, 2008

I made this yesterday for Mother's Day and it was a huge hit. I forgot to grab green onions the night before while I was at the store and substituted the green onion for red onion. This was very good and everyone ranted and raved about how delicious this was.

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kclish

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Reviewed: May 10, 2008

Straightforward, can't miss potato salad. I subbed buttermilk for the milk, and white wine vinegar for the white vinegar to up the flavor. Next time I may try replacing some of the mayo with yogurt (to cut back on the fat), and roasting the potatoes. They seemed a little soggy to me when boiled.

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baconitup

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Reviewed: May 4, 2008

Love this recipe! My sister-in-law and I made it one night because I hate cooking with potatoes - too much of a pain but this I can live with. Thanks! didn't even change a thing!

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Carolyn

Cooking Level: Intermediate

Living In: Blairstown, New Jersey, USA

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Reviewed: Apr. 15, 2008

excellent flavor and quick to make

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tori

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Reviewed: Apr. 15, 2008

This is by far my favorite potato salad recipe ever! I use it the most out of all my potato salad recipes. The only thing I do different is salt and pepper to taste.

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