Reviewed: Mar. 3, 2012

This was quite good...I did make a few subs based on what I had on hand. I used baby yukon golds, shredded cheese, and bacon bits. Had no green olives, but don't care for them anyway. Topped with green onions. I really enjoyed it; hubby preferred it cold the next day. Thanks for sharing!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Dec. 10, 2011

Fixed as written except used shredded cheese instead of cubed. The addition of the relish and olives give it a sweet/salty dimension that is a nice touch. Will keep in the rotation

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Reviewer:

Cabinluvn

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: Nov. 25, 2011

Absolutely delicious!

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Reviewer:

Chapa

Reviewed: Nov. 9, 2011

Made for Recipe Group. I did not add olives as I don't like them and used celery flakes instead of celery salt. I'm assuming they add saltiness to the potatoes, because without them they lack any salt. That is an easy enough fix. I like hot German potato salad, but didn't care for the pickle relish in this. Maybe it's just a mind thing. Thanks for the recipe!

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Reviewer:

sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Oct. 29, 2011

Recipe Group Selection: 22, October '11 My husband took one bite and said "This is good!" I had a bunch of leftover baked potatoes so I used those with the skins on for this recipe. I was hesitant to use the sweet pickle relish as I am not a fan of it. I'm so glad I used it as it really adds to this delicious dish. I did omit the olives because we don't care for them. The mayonnaise is just the right amount with the cheese cubes because when they melt it makes for a very creamy potato. Thanks lutzflcat for sharing your recipe. RG made a great choice!

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Oct. 27, 2011

Absolutely delicious and addicting! I was a tad skeptical about the relish and almost left it out, but I am so glad I didn't because IT made this potato salad. There was just the right amount of creaminess from the mayo and sweetness from the relish. I sprinkled extra bacon and cheese on top and the family couldn't stop saying how good it was. This will be a definite keeper in my house

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Reviewer:

korilynne

Living In: New Britain, Connecticut, USA

Reviewed: Oct. 25, 2011

Recipe Group selection 10/22/11. I have had and made hot potato salad in the past that wasn't well received, so I worried about this one. I omitted the relish and olives due to personal tastes, but there was plenty of flavor from the bacon and cheese. I used red skin potatoes so I didn't peel them and it worked just fine. Thanks for a very nice recipe.

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Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Oct. 24, 2011

Made this for the Recipe Group. We loved it! I'm with Christina on thinking that the amount of mayo wasn't gonna be enough but it was perfect! I didn't bake my bacon on top cause I thought it would over cook since it was already cooked perfect so I just sprinkled it on when the potatoes were done. Tons of flavor and delicious! Thanks!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Oct. 23, 2011

I made this for Recipe Group: This was pretty good, a little different but pretty good. We smoked a brisket and had people over I had a few people ask what was in it but no one gave out compliments on it. I liked it though. I used shredded cheese and I did prepare ahead of time but other than that I followed it exact.

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Reviewer:

BlondeJJ

Cooking Level: Intermediate

Home Town: Winfield, Kansas, USA

Reviewed: Oct. 23, 2011

Made this for Recipe Group and we loved it! I did boil my potatoes whole because I like the texture of them better that way. Also, all I had on hand was shredded cheddar cheese, so I went with that. I thought the amount of mayo was not gonna be enough, but I followed the recipe anyway and it turned out perfectly creamy and delicious! I prepared this the night before, so that I could just bake it when I was ready and that worked out very well. My oven is super hot, so it only took about 25 mins. to bake. I served it with 'slow cooker ham' fron this site, which was a perfect match. This was a BIG hit with my family, and I will be making this again and again! Thanks for sharing! :)

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