Reviewed: Dec. 3, 2006

This really is the world's best potato salad. My dad is a potato salad guru and he was impressed. This will be on every Labor Day menu from now on.

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Lindsey

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Crofton, Maryland, USA

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Reviewed: Oct. 22, 2006

I agree with last reviewer - pretty good and easy to make - but we would prefer less mustard and I already used less than suggested. It's just a matter of taste. Thanks submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Oct. 19, 2006

This is an fantastic potato salad!! I am a serious connoisseur of picnic salads and this is good!!!! Whoever said theirs turned out runny?? They couldnt have done it right. You have to refridgerate it until it is completely cool...couple hours. Try this recipe!!!!!

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STEPHANIE10857

Cooking Level: Expert

Home Town: Pekin, Illinois, USA

Living In: Syracuse, New York, USA

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Reviewed: Aug. 17, 2006

I love the concept of the cooked dressing. Cooking is a wonderful thing because we can all adjust ingredients to our specific tastes. I will definately make this again; less sugar, more vinegar and/or pickle juice, and thanks for the celery seed info - that would be really good. GREAT recipe Kaye. For those that want to eat it immediately this dish really does need to sit a few hours in the fridge but overnight really is best. Some recipes are like that but they sure are worth it!!!!

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Forever Cooking

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Reviewed: Aug. 3, 2006

Pretty good, my husband didn't like it, too onion-y for him. I used less sugar and mayonaise, added a pickle and more mustard. Don't forget the celery seeds.

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Constance

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Joplin, Missouri, USA

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Reviewed: Jul. 29, 2006

I was scared about cooking the dressing since my potato salad dressing has always been mayo-vinegar-spices (and uncooked!) but I worried for nothing! This salad turned out awesome. I used an extra potato and there was too much dressing when it was first mixed, but I put it in the fridge for several hours and it was just about right when we sat down to eat. My husband enjoyed it, our company enjoyed it, and our daughter would not touch it. Oh, well, that's pretty standard for her. :) I thought it was fab. Thanks, Kaye!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Jul. 16, 2006

Delicious! Made this for son's birthday bash, there was hardly any leftovers. People loved the flavor. I used only 1/2 the onion, but doubled every thing else to make enough for 15 guests. I also added chopped sweet gherkins as well! Yummy, a keeper!

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MEEZERGIRL1

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Reviewed: Jul. 8, 2006

Really great! All I did differently was lessen the amount of vinegar, and add more mustard. Classic potato salad recipe.

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Vanessa

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Davis, California, USA

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Reviewed: Jul. 7, 2006

This is a great recipe that can be adjusted to your individual tastes easily, for example, I added less sugar and more mustard. The suggestion the author added later about the celery seeds made this potato salad very good and unique. Will make again and again!

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Michelle

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Reviewed: Jul. 3, 2006

When I made this recipe I thought that there was too much dressing, but as I added it to the potatoes it turned out to be just perfect! This is now my favorite potato salad recipe! The name says it all!

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MAINE-MOMMY

Cooking Level: Expert

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Reviewed: Apr. 2, 2006

I had the heat on by mistake when mixing the egg and sugar, but this recipe still turned out great. The dressing is awesome. But I only used half of it this time, so looks like I'll be making some more!

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CHIBIMAGIC

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Reviewed: Jan. 29, 2006

Greetings, everyone. Thank you for trying my recipe, and for your reviews! There is an omission in the recipe I want to correct: there should be 1 tsp. of celery seed added to the dressing when stirring in the mayonnaise. Also, you may increase the amount of corn starch for thicker dressing, and please feel free to adjust the amount of sugar and onion to your tastes. Much of the fun of cooking is changing a recipe to make it your own. Happy cooking and eating! :) Kaye Schnieders

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Kaye Lynn

Cooking Level: Expert

Home Town: Mallard, Iowa, USA

Living In: Emmetsburg, Iowa, USA

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Reviewed: Nov. 18, 2005

After trying this recipe I've kept making it. Everytime I take it somewhere I get comments about how good it is. The dressing thickens up nicely once it's been cooled and then refrigerated. I like to make it the night before I take it somewhere.

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Heather

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Jul. 30, 2005

Hubby gave it 4.5, i would have given it 1. Very very rich and sweet. Got better the next day. i'll make this again for him.

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AESYLIN

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Reviewed: Jun. 24, 2005

This is my first time using sugar in potato salad. It wasn't bad, just not real good. The dressing came out runny after boiling for the ten minutes. This probably my fault. If you like a sweet dressing, try this.

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