Reviewed: Oct. 11, 2009

I gave it four stars only because there was too much dressing for my taste. Next time I will either use more potatos or less dressing. Otherwise it is really good.

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SARAHMEYER74

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Reviewed: Sep. 12, 2009

Made this a few times this summer. Didn't change a thing and everyone LOVED it! I know it will be at many more summer get-to-gethers.

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SUNSHINE24

Cooking Level: Beginning

Home Town: Kingston, Idaho, USA

Living In: Osburn, Idaho, USA

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Reviewed: Sep. 2, 2009

Great Potato Salad. I made it for a birthday party, was gone fast, and I liked it too. A keeper. Thanks

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Tetya

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

Good basic recipe. Use Hellman's. It really makes a difference.

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Julie B.

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Evansville, Indiana, USA

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Reviewed: Jul. 25, 2009

This was just okay. I spent $6 on dill, and discovered I'm not really a fan of dill. This dish tastes better the day after it's made. I gave it 4 stars because if you like dill, you'll like this.

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DebLeg

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jul. 14, 2009

Super simple and the flavor is great. I made a much smaller batch. The dill makes the dish.

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TinaK

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Reviewed: Jul. 12, 2009

Some of the best potato salad I have every had or made! I increased the amount of seasoning, and when I realized I was 1/4 cup short on sour cream, I used low fat ricotta! It was an incredible addition! The dressing was quite a bit thicker, but everything was coated so evenly and the bite of ricotta really came through in the finish. Thank you for sharing!

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Queen Anne

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 10, 2009

Made this tonight and husband fell in love with it! I scaled the recipe down to 4 servings and used fresh dill. Also used regular sour cream.. and it turned out great! Simple, unique, and very pretty!

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BrooklynKyler

Cooking Level: Intermediate

Living In: Texarkana, Texas, USA

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Reviewed: Jul. 1, 2009

Perfect. Made this with fresh dill (2 Tbsp.). So yummy. I've made it twice in the last week.

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Julia

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Reviewed: Jun. 25, 2009

Meh. I made this with yogurt and cut back on dill (my husband doesn't prefer dill). Kind of blah. Guess I'm used to the zestier, mustardier variety. Easy recipe though.

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lindsey b.

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Reviewed: Jun. 18, 2009

I've made this several times & it just keeps getting better.

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Mr.Mom

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Reviewed: Jun. 9, 2009

THis turned out good. It could've used a little more seasoning though. Next time I will add more. What I did with the potatoes is undercooked them a little since they keep cooking out of the pot. To cool quickly I popped them into the freezer for 15-20 minutes. This also helped keep them firm and not mushy.

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JESSICASRECIPES

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Tigard, Oregon, USA

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Reviewed: May 31, 2009

One of the things that appealed to me about this recipe was the higher ratio of sour cream to mayonnaise. Some mayonnaise based salads are so heavy on the mayo that it tends to dominate other flavors. As a matter of personal preference I used full fat sour cream, Jane's Crazy Mixed Up Salt, and considerably more celery, dill pickles and dill weed. Creamy, delicious, and very pretty potato salad!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 20, 2009

Very good. Added 1 more tsp regular mustard, used only 1 tsp dry dill and used the dill brine for the vinegar. Excellant.

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glal6909

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Reviewed: Mar. 16, 2009

I've been making traditional potato salad forever so this sounded like a refreshing and healthy variation. We loved it! I used fresh garlic, dill & parsley and added more mustard, salt, pepper than called for (some said it was bland). We love it crunchy so I tripled celery and pickles. This will be my potato salad this summer!!

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Mar. 9, 2009

This is seriously a great recipe... my fam is such a fan of this salad.. it has a great taste which is semi different from the typical potato salad... we dig it.

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kjtencza

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Reviewed: Feb. 19, 2009

This the best potato sald i have ever had.I made some minor changes used 1/2 red onion insted of green, 3 celery stalks, 1/2 cup sour cream insted of 1 cup and seasoned salt.I also cooked potatos nite before so they were cold and didn't mush up when stiring in other ingredients. I am going to made this again but i will substitue mostaccoli shells in place of potatos.Thanks soooo much for fantastic recipe.

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marie

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Nov. 30, 2008

WOW.........Super Good & Super Easy. Your guests will love this one. I used freash dill and a pepper medley to zip things up a tiny bit. Lots of smiles and the kids like this recipe also.

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Cooked Up

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

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Reviewed: Oct. 18, 2008

Wonderful salad. The flavor was great and i love the coler of red potatos. A deffinite keeper! I didn't change one thing in this recipe. Perfect as is!!

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Mrs. Morrison

Cooking Level: Intermediate

Home Town: Burlington, Washington, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 29, 2008

Great recipe! Took some to work & all the girls in the office raved over it. We all especially liked the sour cream in the dressing. I used both fat free sour cream & mayo to reduce calories. Have also made it with small brown new potatoes with good success.

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Emil24

Cooking Level: Intermediate

Home Town: Bellevue, Kentucky, USA

Living In: Frankfort, Kentucky, USA

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Red Potato Salad

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