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American Potato Salad

Reviewed: Feb. 14, 2010
This is a great basic potato salad recipe. I have made this a couple of times and I wanted to share the slight modifications I have made to mine through my experience. First is the size. I suggest you use the six serving size as a starting point instead of 12. You will still have enough potato salad to serve 12 people seconds. Also, I use red pepper instead of green for the sharper taste. I also doubled the amount of celery for the added crunch. Most importantly is adding two table spoons of classic Dijon mustard (the kind where you still see the mustard seed). I am not a Dijon mustard fan in any way, except for using in small amounts to compliment some sauces. It really does add another dimension to this recipe and, it goes a long way to turn a very basic recipe into something more (it is very subtle). Lastly is the cook time for the potatoes. I suggest 20 to 25 minutes instead of 15 - 20 minutes, which I find leave the potatoes slightly too hard. I like my potato salad to have a bit of mash to the potato pieces and 25 minutes is just about right. Salt and pepper to taste.
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Sweet Restaurant Slaw

Reviewed: Sep. 4, 2009
I read the comments about this recipe being a bit too sweet. However, I like to make the original recipe first. It was so sweet I chucked it and started over using a quarter of the sugar. Half the sugar that this recipe calls for does the trick; that is if you like it a bit sweet. If not, use even less sugar and add to taste. After remaking it using only a quarter of the sugar and a fresh coleslaw mix instead of store bought, it was excellent. However, if you like nearly half a spoon full of sugar in every bite stick to the original recipe.
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2 users found this review helpful

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