These are really great. I used to hate potato salad, but I love this hybrid recipe. It tastes best slightly warm, right after its been made. My boyfriend loves them too, especially since the potatoes are smoother and the flavor is more mellow than in everyday potato salad.

Changed it up a little. I used all Yukon's, used dill pickles in place of the sweets (noone in this house likes sweet pickles) and omitted the green pepper. I added garlic powder and paprika, too. I'm trying to use what I have on hand, and this salad was really easy to do that with. Plus, it really didn't take that long to throw together. Tasty, and I'm not a fan of potato salad. I tried it warm and just mixed but I thought it might be even better cold when the flavors all melded together. I'll update how it was after we all have a chance to try it. EDITED TO ADD: Thumbs up from both my husband and I. Complimented the steak rub beyond well. My husband said this was almost as good as his mom's potato salad, which is an incredibly high compliment. Nommy!

We love this salad as is but I have tried to make it less fattening by leaving out the butter and the sour cream altogether...still works very well and if you increase the amount of mustard/mayo, the fattening things are not even missed. If you don't have red onion then eschallots are good too. To mash the potatoes I just bashed them about a bit with the wooden spoon after boiling...they tend to mash themselves while working through the other ingredients. This is also great with the addition of finely chopped parsley, chopped hard boiled eggs and green pimento stuffed olives. Tastes even better the following day!

I made this and was not impressed at all. In fact I ended up throwing most of it away. There is something missing in this recipe. I don't know what it is. I'll continue to read other reviews to see if someone has any ideas.

DELICIOUS! This tastes like a baked potato with the works!! I followed the recipe as stated with the exception of the raw onions (used onion power). The green pepper is unusual in many potato salads I've made but this is a nice addition *however I will saute with the pepper and onion prior to placing in the potato salad*. With the salad being warm I didn't like the crunchiness of the veggie. I topped with a handful of chopped bacon and a sprinkle of paprika.

Over cooked my potatoes...This recipe saved the day. Left the butter out completely...Cut way back on the mustard... Used hot dog relish that had some mustard in it and added a dash of vinegar for extra zing..

Eating mustard potato salad from the grocery store deli will never be the same after tasting this delicious homemade version. My family and I loved it--it was very fresh tasting and had a nice crunchiness from the added vegetables. The mustard really added a nice zip. I made it almost exactly as written, and it produced a big bowlful (I used medium-sized potatoes). It was enough to serve with dinner (baked pork loin chops), and have leftovers the following day. The only very minor adjustments I made were the addition of an extra stalk of chopped celery, a couple of extra chopped sweet pickles (they were small, and my husband loves sweet pickles), and the use of 2 tsps. of celery salt and 1 tsp. of white pepper instead of regular salt and pepper. I think the addition of a few chopped hard-boiled eggs would have been good, too. I also refrigerated it for around 5 hours before serving it to let the flavors meld, and the leftovers were even tastier the next day after refrigerating it overnight.

I have been looking for a recipe like my grandmother's, and this is *perfect.* Since I'm not a huge fan of the raw/cooked texture, I sauteed the onions, celery, green pepper and some fresh ground black peppercorns in a little butter, and let it cool a bit before adding. I also added a couple of hard boiled eggs, and lightly mashed them in with the potatoes....leaving everything a little chunky. Warm or cold, it's fantastic.

Great salad. I cut back on the mustard initially but added the rest of it at the end as I really liked the tang it gave. Didnt have a bell pepper so added an extra stalk of celery. Will definately make this again.

This is exactly what I was looking for! I would describe the flavor as very similar to the filling that goes into deviled eggs (w/o the yolks, of course). My husband, who does not like "salads," even tried it and liked it. That says a lot!

This potato salad was great! I took into consideration the other comments about the mustard and did decrease the amount by half. I also added some Frenches Spicy Brown mustard (half of the total amount of mustard added). I added some of the pickle brine and only "smashed" the potatoes. I doubled the recipe for a party and with the leftovers made a casserole. To do this, I added cooked chopped chicken breast, mozzerella cheese and red peppers. I spread it into a 9x13 pan, sprinkled a little more cheese on top and topped with Itallian seasoned breadcrumbs mixed with melted butter. Bake at 375 for 1/2 hour. It made a fantastic dinner!

We loved this recipe! I grew up eating mashed potato salad because that's the way my mom made it. The flavors just melt in your mouth. It doesn't stay around long in my house!

Made as written, I give this 3 stars. We much preferred it, however, without the pickles, and I personally could also have done without the green bell pepper. Oh, to cut back on calories I use lite mayo, and fat-free sour cream. Because the mustard I use - Coleman's English mustard - is very hot and tangy, I only use a couple of tbsps. Thanks!

Great summer fare! I find that about 3 lbs. total weight of the potatoes is about right for this recipe. I use 1/2 the mustard called for, add 1 hardboiled egg(that I put through my ricer), sub red pepper for the green, and sub dill pickles, chopped fine with a touch of the pickle juice. I also use reduced fat sour cream and mayo with excellent results.

Tasty, as well as quick and easy to make. Definitely recommend.

This is a great recipe. I adjusted it without pickles and mustard and it was just as good. It was a definite hit at Easter dinner. A must if you're a potato fan.