Five * all the way (w/ my mods, of course!)!!!!! I LOVED this!!! Took a lg., heaping bowlful to my friend's cookout last Sun. I have a little leftover (there were only 4 of us) - but not much :) Unfortunately, my fiance didn't care for this. He blamed the "yuckiness" on the cheese.... I too like wifeyluvs2cook, gave Donna's recipe an updated twist by making it a "loaded" baked potato salad. By mistake, I picked up russetts instead of reds (oops!), but in the end, I think that was a good move. I found that cubing my potatoes into small pieces & then boiling in salted H2O for ~ 8 min. yielded a perfect, tender consistency. After my potatoes were cooked, I immediately drained & placed them in a lg. bowl in my fridge while I mix. the mayo/sour cream together (a little less than 1 c. ea. as it was all I had on hand) & chopped an entire bunch of green onions. To streamline prep, I used 1/2 of a 3 oz. pouch of real bacon pieces (i.e. Hormel) & nearly an entire pkg. of Kraft cheese crumbles (a combo of cheddar, colby & monterey jack is all I could find at my local grocer). A final seasoning of garlic powder, a pinch of paparika & s/p to taste produced the best potato salad I have EVER tasted (really!). I think it would be fun to mash some of the potatoes (leaving the rest cubed) for a "smashed" potato salad & will definitely try that technique next time. Donna, thank you SOOO, SOOO much for providing a this great, basic potato salad recipe :)
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