Reviewed: Jun. 23, 2009

LOVED this recipe... gets even better the next day after being in the fridge a while!!

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sarahbear

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Jun. 22, 2009

This was really good - I used all the ingredients, but in slightly different amounts. I did use half Duke's mayo and half sour cream (and not nearly 2 cups total). I made it the night before our party and crumbled bacon on it right before serving.

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JJM

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 21, 2009

This was really good. I did increase the amount of potatoes to almost double, to make more for a family gathering. I increased the mayo and added a little milk to thin and get it to stretch. I also put extra bacon on the top as a garnish.

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PAMINMI

Cooking Level: Intermediate

Home Town: Palos Hills, Illinois, USA

Living In: Gladstone, Michigan, USA

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Reviewed: Jun. 20, 2009

This is the first, and only, potato salad I ever made, and now I have made it dozens of times. I absolutely love it and I never come home with leftovers when I bring it to a picnic! Here are the changes I like to make: 1)I use half fat free sour cream and half low fat mayo instead of all mayo (You can't tell the difference, trust me-just healthier!) 2)green onion instead of the regular kind 3)I like to season it with ranch dressing powder, gives it the best flavor ever, I don't even use salt or pepper...yummy, I made it last night for a picnic today - tastes so much better the next day!! Some time I will try it with cheddar cheese crumbles instead of egg, with all my other changes...Try this recipe, so worth the effort!

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BethanyC

Cooking Level: Expert

Living In: Southington, Connecticut, USA

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Reviewed: Jun. 19, 2009

This is fantastic! I made exactly as stated except I used a mixture of mayonnaise and miracle whip. Perfect! I received tons of compliments on this and many requests for the recipe. I wouldn't have believed it - but, it does make a difference boiling the potatoes whole and then chopping after cooling. It's a little messier, but, the "dressing" seemed to soak more into the potatoes and the consistency was perfect. Definitely try this one!

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happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jun. 18, 2009

My father gave this recipe to one of my classmate's mothers on the day I graduated from Delaware Valley Academy; and she was VERY excited to get it. the only difference in her recipe and my grandmother's (& my great grand father Ortlip's) was these steps: 1lb. bacon [fozen, cut into cubes, then cooked and then cooked to crisp... (Oscar Mayer) Lean Bacon]... 1 dozen eggs [boiled & cooled in fridge overnight (in shell)]... 2 stalks celery, minced... 10 lb. red skin pot's [boiled & cooled in fridge overnight]... 1 lg. minced onion... celery seed, salt & pepper (to taste)... Qt of (Hellman's) Mayonaise... and he would mix it with his hands (thoroughly cleansed, of course) *I give great-grandad's version six stars*

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Rikki_Tavi

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Reviewed: Jun. 17, 2009

I made this without the bacon and it was a 4 star recipe. I gave it the benefit of the doubt, knowing that bacon usually adds a star to any recipe ;) I added a titch of mustard and topped with chive, but otherwise stuck to the recipe. Yum!

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 16, 2009

This was a big hit at a family barbecue recently! It was the first thing to go, and everyone went for seconds and even asked for the recipe. When we were putting everything together we just added ingredients to taste; we used 2 lbs of potatoes, 3 green onions, about 3/4 of a pound of thick-cut pepper bacon from the butcher, 4 eggs, 1 stalk celery, and about 1 1/2 cups of mayo. It didn't need any extra salt or pepper because of the bacon. So good!

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Angie Lane

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Reviewed: Jun. 14, 2009

Best potato salad I've ever had hands down!

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ShanyonC

Cooking Level: Beginning

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Reviewed: Jun. 14, 2009

This recipe is very good! I didn't really measure everything out just salted and peppered to our taste. Instead of cooking bacon, which is so messy, I used real bacon bits...Costco has a bag that we keep on hand for when recipes call for crumbled bacon. I just added enough for flavoring throughout. And I added a little more celery than was called for. Our company and my kids said it was the best potato salad they have ever had.

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momof4

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Reviewed: Jun. 12, 2009

This is fantastic. I tweaked a bit and added some dill, fresh parsley and green onion. Also, the second time around, I substituted the mayonnaise for sour cream and roasted garlic dip, making it a little bit more low fat.

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Kaile

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Living In: Burnaby, British Columbia, Canada

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Reviewed: Jun. 9, 2009

I have one word for this: AWESOME! I made it a couple days ago for a picnic and received a lot of compliments. Best potato salad I've tasted so far. Oh, yes, only addition I made: I added one apple in small cubes.

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Littlelentil

Cooking Level: Expert

Home Town: Lima, Lima, Peru

Living In: Vienna, Virginia, USA

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Reviewed: Jun. 9, 2009

This is sooooo good. I made last night and I have none left, I have been asked to make again today. Hands down the best potato salad ever. Thank you so much.

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tizech

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Reviewed: Jun. 6, 2009

The salad was really really good but there was way too much mayo in the salad (I thought). Unfortunately, there wasn't anything I could do after it was all mixed because it was too late to boil more potatoes. I will make it again, just using less mayo.

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Janessa

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

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Reviewed: Jun. 6, 2009

This potato salad recipe was sooo yummy. The only thing I did differently to it was to add some green onions to the recipe. I also used three celery stalks instead of just one, but they were small, and egg was delicious added into it. Thanks for the recipe!

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Stephanie1210

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Reviewed: Jun. 5, 2009

As other reviewers stated, 1/2 mayo, 1/2 sour cream is the way to go. Excellent!

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Jeremy

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Reviewed: Jun. 4, 2009

This is good, but I think is too bland for my taste. I added paprika, cayenne pepper, and chili powder which seemed to give it more of a pop, but even then it still wasn't 5 star worthy. I will make again though so I can hopefully, make this a 5 star recipe.

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ashergirl2

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Jun. 3, 2009

Delicious!! this was my first time making potato salad and it was amazing! i used 1/2 the mayo and 1 cup sour creme b/c i didn't have enough mayo and it was great!!

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I'm just a Cook

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Reviewed: Jun. 3, 2009

From what I got to taste of this salad it was great. Since I live in a house with 8 guys the double batch I made lasted about 5 minutes before it was devoured. Ive been asked to make it again about a million times so Id say its a keeper for sure. Definatly a hit with hungry boys

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jizzy

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Reviewed: Jun. 3, 2009

Swimming in mayo with the full amount, but cut the mayo in half and it is PERFECT! I made this recipe exactly, except for the mayo. I also tried doing half mayo and half sour cream. That was great. The huge amount of mayo is the only thing that I think is faulty in this recipe, otherwise I think it is GREAT!

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