Reviewed: May 29, 2009

This could not have turned out any better. It was the hit of dinner with the whole family last night. The only thing I did different was used about a 1/2 tsp of minced garlic and 3 tbsp of mustard. This one is worth more than 5 stars!!

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ShanaMcBride

Cooking Level: Intermediate

Home Town: Southaven, Mississippi, USA

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Reviewed: May 28, 2009

WOW ! Talk about nummy ! My husband loves this recipe...just simple indgredients with an outstanding outcome...this is a keeper folks

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MumToNat

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Reviewed: May 28, 2009

Wow....I never cease to amaze myself:) I am a master chef now:) I just made this potatoe salad for the 1st time and holy cow you would've thought I have been cooking for years. I am so grateful for this recipe I followed it however I used 6 taters and 4 eggs, and I drained the sweet relish with my hand so not to have the salad to soggy. Wow I am totally impressed by this recipe and myself...so easy, quick, simple and delicious for 1st timers. Yummy! Rachel Ray watch out i'm coming through:) I Love The Kitchen!

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ILoveTheKitchen

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Reviewed: May 28, 2009

This potato salad was great. I scaled it for 10 servings. I didn't have relish on hand so I used 3 kosher dill spears and chopped them. I also used 2 T of the pickle juice and did mayo to taste. I will definitely use this recipe again!

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April

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Reviewed: May 27, 2009

I chopped and peeled the potatoes before I cooked them, which cut down on the cooking time. I also added Pakrika. Other than that I followed the recipe and it was great!

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Josie

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Reviewed: May 25, 2009

I really needed the proportions for a great potato salad and this is it!! It needed more mayo though -- guess it may have to do with how big those potatoes are!!

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KATHY SINK

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Reviewed: May 25, 2009

OMG this is awesome and soooo easy. i added dill pickles chopped instead sweet relish. i grated the onion so it wasn't as noticeable, and a touch more mayo so it wasnt as dry. unbelievable and it was my first attempt at potato salad im really impressed, can't you tell?

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sue

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Reviewed: May 25, 2009

Being in the south, potato salad needs to taste and look a certain way. I made this recipe though I added another 1/4 cup of mayo and used dill relish instead of sweet. Oh and cooked the potatoes for 18 minutes-after cooking only 15 minutes they were still crunchy. Came out perfect like this.

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tracylynn01

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Reviewed: May 25, 2009

I added some chopped dill and bread and butter pickles to this and a little extra mayo....I was very pleased with this recipe. Thank you jewellkay

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lucky

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Reviewed: May 24, 2009

I really liked this! I used way more miracle whip and spices and threw in some celery seed and honey dijon mustard. It had a great kick!

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Melynna

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

Living In: Provo, Utah, USA

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Reviewed: May 24, 2009

This is a simple yet VERY good recipe. Thank you very much for posting! I especially like how there isn't too much ingredients involved and not in large amounts.

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Corpse

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: May 23, 2009

This recipe is very good and straightforward; however, Wanda didn't specify what kind of potatoes she used 5 of. I used 3 long white potatoes cut into quarters lengthwise and ended up having to increase the spices and wet ingredients. I tend to be inconsistent with my potato salads, and this recipe provides an excellent framework for making a consistently good potato salad.

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SDALLENHOU

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: May 23, 2009

This seemed to be the best recipe for making just a regular potato salad. This was my first attempt at one so I think it went pretty well. I also made substitutions. I added about 2 tbsp more mayo because 1/4 cup was not nearly enough. I also put less celery because i do not care for it that much. I used my magic bullet to chop up the onion and celery smaller so it blended well. Other than that, this was a good recipe to follow. I wasn't sure if i should have cut the potatoes before hand but I did as it said and it was a little messy but it worked.

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rummy21

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Reviewed: May 23, 2009

Super easy and Super delicious.

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deedee

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Reviewed: May 22, 2009

Awesome, just like my grandmother made! It's very traditional and great tasting! I love this!

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Kimberly T

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Reviewed: May 20, 2009

Nuts! Another bad review (I really hate giving less than 3 * to anything I rate). Made this to accompany Actually delicious Turkey Burgers (of which I was NOT a fan). Unfortunately, I must agree w/ Nobody'sGirl. This potato salad was mediocre & tasteless (it wasn't dry, but that is because I 1/2'd the recipe & made enough dressing for the full 8 servings). All I could taste was celery - & nothing else! I usually make minor changes here & there, & this time is no exception. I made one change to suit my tastes. I subbed chopped sweet gherkins for relish (chopped pickles seemed more appealing even though I had relish on hand). I used red potatoes, which I cooked for about 12.5 min. & then let cool to room temp. b4 peeling/dicing. A good friend (a true southern belle) instructed me to do this. She said my potatoes should be soft, not "mushy" (yet firm enough to stab with a knife). She also told me to use red or Yukon golds instead of Idaho's (I've also researched this on the WWW and it is true that Idahos should be reserved for baking). I think I should have cooked my potatoes for the full 15 minutes as directed (I cooked mine for ~ 12 min.), maybe even a bit longer, b/c they were a bit crunchy (although they didn't appear to be when I was dicing them...). I am not the master of boiling potatoes (I seem to never cook them well enough), so part of the prob. is me... lol :o) Regardless, I will not be making this again. Sorry!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: May 19, 2009

Mediocre, dry, generally tasteless. Everyone ate some of it, but were vocal about how bland it was. It looks fabulous, and it smells pretty good, but it unfortunately goes downhill from there. Even doubling the celery salt, mayo, mustard, relish portion didn't save it. I really hope the huge bowl of this sitting in the fridge magically seeps up flavor and becomes edible, else this was a waste of ingredients and time. Please BEWARE unless you have an intensely sensitive palate. Very sorry, it looks good and I can't fault the instructions, but it seems all the good reviews added a million things. Waaaay too much tweaking required, will not attempt again.

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: May 19, 2009

I really like this potato salad. I made enough for 10 people. It tastes clean and classic yet southern. I do think it needs just a little something to give it that uummmph! But this recipie the perfect one to add that uummmph to!

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Neecie

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Reviewed: May 18, 2009

Yum! I added some chopped green olives but otherwise followed recipe pretty closely. Would definitely make this again!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: May 16, 2009

This recipe has the ability to be a great potato salad but I found the measurements were a bit off. For 8 servings I used 7 medium russet potatoes. I had to boil the potatoes for 25 mins. There is no way they would have been cooked well enough in 15 mins. I used 3 hard-boiled eggs, 1/2 cup celery. I mixed 1 cup mayo with 2 tblsp of mustard, 1/2 tsp of black pepper, 1/4 tsp of celery salt and 1/2 tsp of garlic salt, and still needed to add 1/2 tsp. of salt. I prefer dill relish to sweet relish so added 1/4 cup dill relish to the mayo mixture and then stirred the mayo mixture into the potatoes, celery, egg mixture. (I omitted the onion as my family doesn't care for onion) I also added 1/3 cup crumbled bacon (another personal preference). Unless you like a very dry potato salad, you will need to use much more mayo to this recipe.

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