Reviewed: Apr. 16, 2009

Absolutely fantastic. Go for the recipe as written. It's excellent!

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scottolsenfam

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Reviewed: Apr. 9, 2009

Very good, will make this again.

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moody2

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 17, 2009

I didn't have parsley or pimento on hand, but other than that stuck to the recipe. It. Was. Awesome!

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orchid

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

I tried this and it is a great recipe. It will be the way I make potato salad from now on. My family really liked the taste of the dressing.A keeper!

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vic

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

I like to browse recipes and see how people cook..1/2 teaspoon of shredded carrots? miniscule amounts of celery and onion? Can you even taste them? I don't understand the rave reviews.

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Farina

Cooking Level: Professional

Home Town: North Royalton, Ohio, USA

Living In: Canton, Ohio, USA

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Reviewed: Nov. 24, 2008

Very good, but a little too much mustard--and I like a bite. Overall, very good, did not turn bland after a day or two as potato salad often does.

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prdonohue

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Reviewed: Oct. 19, 2008

This was pretty good, but its not even close the best potato salad I've ever had. I halved the recipe (always have too many leftovers whenever I make potato/pasta salads), and left out the celery (don't like), pimentos (hubby doesn't like), and carrot (didn't have any), and added two eggs. I wasn't really hot on using both the sweet relish and sugar, and I think it made it too sweet. We did enjoy it, but I think I'll stick with my traditional potato salad from now on. Thanks for sharing though.

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 15, 2008

I made this as is without the pimento b/c I didn't have and thought it was just ok. I then quickly fixed it by adding some eggs another tbs of mustard and some green pepper. To me it tasted better. I always like to make potato salad with eggs but decided to try one without. I like it with eggs much better. I do like the flavor the vinegar adds though. Overall not a bad potato salad but it is just my family's preference to have eggs in it and green pepper.

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Tinkerfaire

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Deadwood, South Dakota, USA

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Reviewed: Sep. 8, 2008

This recipe was really yummy! I needed a potato salad recipe that didn't call for any eggs because I didn't have in the fridge at the time. I normally am not a big potato salad fan because I'm not a big fan of mayo, but the dressing in this salad didn't taste all that "mayonnaissy" to my delight. I followed the recipe as listed except I left out the celery and pimento because I didn't have any on hand. Also, instead of using pickle relish, I used some of my grandma's homemade pickles and just diced them up a bit. I think it may have been the pickles that made the dish, but regardless it was extremely tasty and went quick at our picnic. Oh yeah... one last alteration to the recipe... instead of peeling and boiling the potatoes, I kept the skins on and baked them in the microwave until done. Then I cut them in half and let them cool, and even stuck them in the freezer for about 30 minutes to harden a bit so that they didn't fall apart when I added them to the dressing. That seemed to work like a charm. The shredded carrots in it were a good addition to the salad too. Enjoy!

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jodigirlpa

Cooking Level: Expert

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Reviewed: Aug. 29, 2008

I thought this potato salad was pretty good--did not use celery, pimento or shredded carrot only because I don't care for them in my potato salad. I used white rice vinegar and honey mustard instead of regular mustard. I also used a dash of dill weed. From previous reviews, I made the dressing separate and mashed the yolks in the dressing. Great flavor--will make this again. Thank you for sharing Mary Ann

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2008

Wonderful!! We made this recipe as is, except pimentos...didn't have any and used fresh parsley from my garden. It was wonderful!! Thank you for this recipe!

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bcsherwood

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

My daughter said "Mom this is the best potato salad I have ever had" and we have had many different versions. The thing I like most about this recipe is that the dressing does not overpower the flavor of the potatos. I made it pretty much as written, just increased the onion and celery a bit. I made the dressing seperately so I could fold in only the amount I wanted. We don't like ours soaked in mayo. It was a good classic, southern, summertime potato salad just like you use to get at church pot lucks! This is what potato salad is suppose to taste like. Forget all that fancy mixed in stuff. Keep it simple.

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CWUER

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Reviewed: Jul. 4, 2008

I made this recipe for a July 4th party. Everyone commented on how good it was. I used Hellmann's Cholesterol free mayonnaise and red potatoes leaving the skin in tact. Great recipe definitely will make again.

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Linda

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Reviewed: Jul. 2, 2008

Very good flavor. I used left over baked potatoes and regular white vinegar and everything turned out fine. Had to stop the kids from eating it so the adults could have some too!! :)

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purplefamily

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Reviewed: Jun. 8, 2008

This was probably the best potato salad I have ever had. The dressing was very creamy and there was plenty of it too. I cut my potatoes into bite size chunks before cooking. I used onion powder and left out the chopped onion. I did add 4 chopped eggs to this. I left out the carrot and the pimento since the relish had pimento in it. Ran out of mayo so 1/2 was mayo 1/2 was miracle whip. I used the whole stalk of celery. Everyone made a comment on how delicious this dish was. This is awesome stuff! Definitely this is going to get a lot of use this summer!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 25, 2008

The flavor was wonderful, everything was great. I made it exactly to the recipe and everyone loved it. Will definitely be my favorite from now on

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Eric

Cooking Level: Expert

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Reviewed: May 24, 2008

Yum, Yum, YUM!! My family normally does not care for potato salad but everyone loved this recipe! I omitted the pimentos, used rice vinegar instead of white wine vinegar and added some hard boiled eggs. It was WONDERFUL!! I will definitely be making this recipe to bring to BBQ's this summer!

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Tina

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Reviewed: May 14, 2008

Perfect. Thank you. I've had a hard time making a potato salad that my family liked. This was easy and perfect. I also added in two hard boiled eggs, slicing the whites and mashing the yolks into the dressing. Simple and delicious.

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kjs71

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2008

easy to make and all the ingredients for the potato sauce make it an awesome potato salad. I think I added more mustard than the recipe called for by accident, but it still tasted really good.

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caroline

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2008

Fantastic dressing that I have made many times now. I never used vinegar or sugar before but it really gives blah old potato salad some zing. I used to throw out potato salad after a few days but I never have any leftover now. I never add the carrot or pimento or parsley and only add the celery when I have it. I have though, taken to mixing this dressing in a small bowl beforehand. I have always had a bit of a time, either making my potato cubes too hard, undercooked, or too mushy and they mash up too much when trying to blend in the dressing ingredients. Pre-mixing the dressing in the bowl, I can cook my potato cubes fairly soft and then gently fold in the pre-made dressing only to toss the onions, celery and potato cubes and eggs togehther and just coat with the dressing. A perfect chunky potato salad!

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