Excellent recipe--and a nice 'new' breakfast food, for a change. Hats off to gracce5249 for your constructive comments to another poster. Indeed, how can anyone prepare a (yet, untried) recipe by altering the ingredients and expect it to meet their 'high-tone' criteria? One usually makes changes/substitutes out of necessity--not having all the required ingredients, at least when making the recipe for the first time. I was married to a certified European chef for nearly 18 yrs. and he always went with the 'original' on any recipe. Changes, if any, came after he prepared it for the first time.

Reviewed On: Dec. 6, 2011

The addition of celery seed, or celery salt, as another poster suggested, does give it some added flavor. I've been making it for several years and I've always added chopped or thinly sliced green pepper along with the onion. (I usually blanch the pepper separately). I've never tried using the sauce with spinach, as was suggested in another review, but will definitely do so from now on. Sounds perfect for that and might even try it on cauliflower as there is a recipe for cauliflower salad that uses bacon, mayo, parmesan cheese and the sauce from the potato salad might give it a whole new 'twist.'

Reviewed On: Feb. 18, 2011

This is an e(gg)cellent recipe. And to the question left by another poster--about getting the eggs to peel freely: When boiling eggs always add a couple of teas. of salt to the water. This helps the eggs to pull away from the shells as they cook. Once cooled, just tap them against a hard surface and sort of roll them around. This will loosen the membrane and shell from the egg itself.

Reviewed On: Jul. 31, 2010