Reviewed: May 16, 2009

This is very similar to my family's traditional recipe. I tend to like a bit more tang in it, so I use more yellow mustard and only use Miracle Whip instead of mayo.(Not too much, as I don't like "runny" salad.) I'm also quite liberal with the pickle relish, and skip the other powdered seasonings, except for freshly ground black pepper.

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AdeB

Cooking Level: Intermediate

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Reviewed: May 10, 2009

I added dill and used course brown mustard instead of plain yellow; the dill & horseradish flavor makes this salad even better. I also was cooking chicken simultaneously, so I threw in some chicken broth into the pot the potatoes were boiling in. If you're looking for a classic potato salad w/ great flavor (not too mayo-y, not too mustard-y), I'd say this is the recipe! It's going in my permanent recipe notebook as my go-to potato salad recipe!

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emmylotus

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Reviewed: May 10, 2009

THIS IS THE BEST! This recipe is a keeper and will use this for potato salad from now on. I did change it up a bit. I doubled the recipe. I used about 10 red potatoes (cut them in half and cooked for about 25-30 minutes)6 eggs, 1 1/4 cups of celery, 1 cup onion, about 2 dill pickles (chopped up. Next time will prob use 3 or 4.) 1 1/2 cups of mayo, 1 heaping tablespoon miracle whip, 2 tablespoon mustard, and kept the seasonings the same. I can't wait to make it for the next bbq!

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Lauren517

Cooking Level: Intermediate

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Reviewed: May 9, 2009

Great basic recipe that stands by itself but I add the following to make it a bit more special: couple T bacon bits, handful of chopped fresh dill, squirt of dijon mustard. Once it's done, slice some extra hard boiled egg on top with a sprinkle of paprika

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KIMBILL

Cooking Level: Expert

Living In: Concord, California, USA

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Reviewed: May 2, 2009

We had a bbq tonight and our guests loved this recipe. I used three pounds of red potatoes, three boiled eggs, dill instead of sweet relish, and twice the amount of mayo. The onion was a little strong and I'd definitely go with less mustard. Pretty dang good!

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Marshall

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Reviewed: May 2, 2009

I'd never made potato salad before and I thought this turned out well. (Although, I think I should have cooked the potatoes a few minutes longer.) I left out the celery and used dill relish. I later added some extra garlic powder and mustard and this seemed to improve the flavor a little more.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 28, 2009

I was looking for an easier recipe as teh one I use is complicated and uses lots of ingredients so I tried this. I didn't use celery simply because I didn't have any but otherwise followed the recipe. It is delicious! I was hesitant to put in garlic as thought it would be too overpowering but it isn't. This will now be my standard potato salad recipe.

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madeline236

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: Apr. 22, 2009

Pretty tasty! I made as is. Next time I don't think I will add celery though. I wasn't a big fan. But I will def. be making this again. Thanks for a good recipe!!

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-CoastieWife-

Cooking Level: Intermediate

Living In: Astoria, Oregon, USA

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Reviewed: Apr. 22, 2009

A very tasty basic recipe that easily lends itself to individual tastes.

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jkchambers

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Reviewed: Apr. 19, 2009

This was my first time making potato salad and this was a very easy recipe. My only problem is it is very relish tasting. I just added a little extra mayo and mustard and it was perfect.

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redheadkimie

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Reviewed: Apr. 18, 2009

OMGosh!!This is the best potato salad ever! I even made it with lower fat ingredients; Evaporated skim milk, half fat mayo, 67% fat-free Bacel, and it was still so rich and creamy, didn't affect the texture at all. Then I contradicted all those healthy ingredients by adding half a pound of cooked and diced bacon, lol, but oh so yummy. My picky kids who don't like potato salad had seconds! I ended up with lots of extra dressing but it is the best dip for chicken fingers you ever tried. Great on fried fish instead of tartar sauce too. This is a keeper. Everyone wants the recipe for this one. Thank-you so much for posting it.

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CHEEKYMAN

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Reviewed: Apr. 14, 2009

Very good. Be sure to use real mayo. I started out with lower fat canola mayo and the flavor was just not there. I had to run out at 11pm and by a small jar of real mayo to get the desired taste and creaminess as I was making it to go along with my ham for Easter. Potato Salad always tastes better the next day after the flavors have blended. I also added 2 more boiled eggs and extra mustard. I used a mixture of red and idaho potatoes, just for the heck of it.

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Janet

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 13, 2009

I used dijon mustard and did not use celery. This was the first time I have made potato salad and my husband loved it!!! I will use this recipe again.

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Ann

Cooking Level: Expert

Living In: Hickory, North Carolina, USA

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Reviewed: Apr. 5, 2009

This was good! I used 6 Yukon Gold potatoes and cut them in half before boiling. 15 mins did the trick. I omitted the celery and added a bit more mayo for a smoother consistency. I topped with paprika. Great!

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ALLY99

Cooking Level: Intermediate

Living In: Athens, Georgia, USA

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Reviewed: Apr. 4, 2009

I added white sugar, a half onion, white vinegar and salt and pepper. I also had to add more mayo and mustard to the mix because what it called for was not enough.

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M.& J Conkle

Cooking Level: Intermediate

Living In: Findlay, Ohio, USA

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Reviewed: Apr. 2, 2009

This is the same potato salad recipe that my family has always used. I do use a bit more mayo and sometimes I use green onions in place of the regular onions. Also, sometimes I leave out the relish depending on what kind of mood I'm in. Oh, and I always sprinkle the top of my potato salad with paprika. It is a delicious salad.

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 23, 2009

Great basic potato salad, with some adjustments it turns even better. I omitted the eggs and the celery because I don't like them in a potato salad, and added steamed carrots. I also added fat free sour cream in addition to the light mayo because was too dry.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

Made this recipe to go with sensational steak sandwiches (from this site). I did not add the relish, personal preference and added two stalks of celery chopped. the kids don't normally like potato salad but they all tried this and three of the five liked it which is a blessing in this house. Thanks

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KSAZA

Cooking Level: Expert

Home Town: Imlay City, Michigan, USA

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Reviewed: Mar. 22, 2009

really good! I used red potatoes.

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ambrad99

Cooking Level: Intermediate

Home Town: Kittanning, Pennsylvania, USA

Living In: Stephens City, Virginia, USA

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Reviewed: Mar. 18, 2009

Pretty good but something seemed missing from what I had as a child. Maybe we always had more pickles and eggs in it? I will try another recipe next time.

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