Reviewed: Jul. 16, 2009

This is a great recipe. I made it for my family and they absolutely loved it. I didn't add pepperoncini peppers but it was still excellent. thank you.

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Reviewer:

Sabina

Cooking Level: Beginning

Living In: Maspeth, New York, USA

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Reviewed: Jul. 12, 2009

I have been searching FOREVER for a really good potato salad recipe. Finally, I found one! I made it early in the morning and let it refrigerate for about 8 hours before we ate--it was really good. However, the next day was just fantastic. If you have the time, try to make this a day ahead. One note, one reviewer stated that the recipe was too salty (even though she didn't follow the original recipe!)...it does seem salty before you refrigerate it, but once the flavors blend, everything evens out. If you're worried about salt, I'd cut it in half and then check before you serve. Thanks Cheftini :)

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Valerie

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Reviewed: Jul. 10, 2009

I left out the optional ingredients and it was still delicious! I used regular idaho potatoes since that's what I had - just didn't boil tham as long. I will make this for years to come!

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joanie

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

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Reviewed: Jul. 4, 2009

I am usually not a potato salad fan but we had a bunch of new garden potatoes. It is the truly the best potato salad that I have eaten.

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tammyjean

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Reviewed: Jul. 2, 2009

I've never made potato salad, and decided to make this one for a company 4th of July picnic. Everyone loved it. Fantastic recipe. I followed the recipe exactly but left out the two optional ingredients.

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Bryano

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Reviewed: Jun. 28, 2009

Delicious! I made it pretty close to the recipe although I didnt add the paprika, celery, or the black olives and pepperoncini. Im sure it would be delicious I just didnt have those on hand. I added 2 tablespoons of Dijon mustard and also minced dill pickles with my onions instead of the relish. Wonderful recipe thank you for sharing!

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karie

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Reviewed: Jun. 27, 2009

Yum Yum! Instead of relish I added chopped pickles. I added red bell pepper and peas. I added olives but no pepperoncinis.

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Reviewer:

MVBK

Cooking Level: Intermediate

Home Town: Manhattan Beach, California, USA

Living In: Torrance, California, USA

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Reviewed: Jun. 21, 2009

I normally go for the recipes with high ratings and pictures, but every once in a while I'll try a low numbered one and I'm glad I did this time. Followed this to the tee and it turned out just how I like potato salad, not too mustardee and not too creamy and sweet, just perfect. Give it a shot, I did and I'm glad for it.

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streetgang

Cooking Level: Intermediate

Home Town: Cleburne, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: Jun. 19, 2009

this was delicious. I didn't add the black olives or the pepperoncini's,really nice flavor not all vinegary

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mike the cook

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Reviewed: Jun. 11, 2009

This is the best potato salad ever! I did add the pepperoncini's and I did not add the black olives. This is so good because it's more mustardy unlike the typical potato salad with too much mayonnaise flavor. Gets better tasting as leftovers too...thanks!

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NIGHTBIRD

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Reviewed: May 9, 2009

Delicious! This recipe was good enough to make for my visiting mother in law and she loved it, which is saying alot. Thanks so much for the great new way to make potato salad.

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Reviewer:

Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Apr. 24, 2009

Very, very good. I made this early this morning and let it sit and marinate for the rest of the day, until dinner. I used a double dose of the Dry Ranch Seasoning mix from this site(minus the salt and plus dill) instead of prepared ranch and used chopped pickles instead of relish. I don't have celery seed, so I omitted it and added a couple chopped stalks of celery. This recipe didn't specify which kind of onion to use, so I used a quarter of a red I had on hand. You really don't need 1 1/2 tsp. of salt in this, the flavor in this salad is just fine with just a couple nice shakes. Very flavorful.

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