Reviewed: Aug. 25, 2007

This is the best potato salad I have ever made and ever tasted. I made the recipe exactly as is and would not change a thing.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Aug. 24, 2007

good flavor. love the dill relish in it and will make again.

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kimgae

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Reviewed: Aug. 14, 2007

This was very good. I made it for my son's 13 birthday party. Not everyone liked it (due to it being warm) But that is the way I eat potato salad. Thanks for the recipe.

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mofks

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Garner, North Carolina, USA

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Reviewed: Aug. 5, 2007

5+++ stars, this is awesome!!!! I kept the recipe as is, except 1 tbsp of mustard I substituted for Horseradish mustard, I also added 1 tbsp apple cider vinegar and 1 tbsp sugar and a couple of dashs of celery seed. I used regular white potatoes (the cheap ones that come in 5 or 10 lbs bags, all different sizes) I found that I had to boil them 20 minutes then I cooled them and slid the skins of, soooo good. My husband who is so picky said this was really great

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072705r

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Reviewed: Aug. 2, 2007

Finally I've found the perfect potato salad! This will be going in my recipe box. The only changes I made were to omit the celery and use a dash of celery salt instead, and I added some fresh chives since I had them on hand.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 20, 2007

Having eaten my Mother's potatoe salad for years, and having made it myself for the last 30 years, my only comment is I use Miracle Whip instead of Mayonnaise. You do not need to add vinegar or sugar if you use it.

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txdocooker

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Reviewed: Jul. 11, 2007

I also added 1 tbsp apple cider vinegar and 1 tbsp sugar as a previous reviewer did and the flavor did improve. In addition, I used 1 tbsp yellow mustard with 1 tbsp dijon and instead of regular mayo, I used a 1/4 cup light mayo and 1/4 light sour cream to lower the fat content. Finally, I added a half of a sweet red pepper for flavor and to add color. So, you might say that my final salad was nothing like the original but it tastes superb and the original was a great base to work off of.

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VRCOOK

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

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Reviewed: Jul. 8, 2007

I'm giving this one 4 stars instead of 5 only because of a few changes I had to make. However, overall this is a great starter or base recipe for potato salad. You just need to "tweak" it to your personal preference. Okay, here's what you need to do to make this dish "wonderful" rather than just "so- so".... Cut the 1/4 cup relish to 2 Tbsp., cut the mustard in half (1 Tbsp. is plenty), add some minced onion, some celery seed, a splash of cider vinegar and a few pinches of sugar. Also, you should double up on the dressing for your potatoes. I didn't do that this time and it didn't come out as creamy as I'd like; it was a bit dry. However, the flavor was fantastic. Use this recipe, but adjust the ingredients as suggested.

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jul. 5, 2007

What's not to like? Doubled recipe but used only 6 eggs and left out garlic. Better the next day.

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LIVING4HIM

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Reviewed: Jul. 5, 2007

I was far from disappointed. It was just the right taste! Thanks for sharing.

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Judith C.

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Reviewed: Jul. 4, 2007

Delicious...I too added cider vinegar, a bit of sugar and diced onion. I used reduced fat mayo and lite sour cream. We all enjoyed it! Thanks!

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Jul. 4, 2007

I followed the advice in the review by Retired Cook. Gotta listen to a lady who's been making southern potato salad for 50 years! I used Yukon Gold potatoes for their buttery, creamy texture. We like our potato salad chilled so I boiled the potatoes, skin on and then refrigerated them overnight. The skin peels off easily after chilled. The next day I put it all together. I like to make my dressing in a separate bowl so it gets really combined before pouring it over the potatoes and celery. I added about 2 Tbsp. minced onion, a scant 1 Tbsp. cider vinegar and about 2 tsp. sugar to the dressing mixture. Only used about 2 Tbsp. sweet relish and less mustard. It'll need a good amount of salt and pepper too. If you are concerned about fat you can replace about half of the mayo with reduced fat sour cream and get a really good result. This is a winner!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jul. 4, 2007

A very excellent, tasty, and easy to make dish! Only thing I did different was add a touch of sugar. Thanks for the great recipe!

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sidewinder

Cooking Level: Expert

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Reviewed: Jul. 2, 2007

this was by far the best potato salad I had ever eaten or made,the only thing I did different was I added onion.

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misscook

Home Town: Charlottetown, Prince Edward Island, Canada

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Reviewed: Jun. 29, 2007

I thought this was great. I used red potatoes, about two pounds. Miracle whip instead of mayo. A couple tablespoons finely chopped onion, 1T apple cider vinegar, 1T sugar. Decreased mustard to 1 1/2T. Fanstastic!

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MAMSTEROONIE

Cooking Level: Intermediate

Home Town: Paducah, Kentucky, USA

Living In: Stuart, Florida, USA

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Reviewed: Jun. 29, 2007

Great recipe! I just added onions

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VELL

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Reviewed: Jun. 27, 2007

Used red potatoes with skins on. Was surprised how good it was with such few ingredients. You can adjust the amounts of ingredients to your tasting. I like a little more mayo in mine. It's my new potato salad recipe.

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JKATRIB

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Reviewed: Jun. 26, 2007

I have made potato salad like this all my 50 years of cooking as my mother and grandmother before me. Must be a southern recipe only. I add just about l tblsp. cider vinegar and a tblspn of sugar when mixing. Seems to improve the flavor. Garnish top with sliced boiled eggs sprinkled with paparika. All the northerners in my family request this dish for all family get to gathers.

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Retired Cook

Cooking Level: Expert

Home Town: Durham, North Carolina, USA

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Reviewed: Jun. 25, 2007

This was great on a hot summers night! I used Miracle Whip instead of Mayo (personal preference of taste) and it was very good! Thank you!

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MeganM

Cooking Level: Expert

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Reviewed: Jun. 24, 2007

This is wonderful! My grandmother taught me to make potato salad like this when I was just a young girl. Like most southern cooks, we add a pinch of this and a dash of that from time to time according to our liking. Sometimes I will add a bit of sugar, sometimes vinegar, at times I have even added diced green pepper or pimentos, whatever suits my mood at the time! But I always add onions because I love them so much! For pretty presentation, a few sliced boiled eggs on top and a sprinkling of paprika looks nice. Also, I LOVE my potato salad warm, but most people I know actually like it better cold. I know some people that won't even touch a potato salad until it has chilled a bit. Although it can taste even better the next day, I just can't help digging in while it is still warm!

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