Reviewed: Aug. 25, 2008

I got rave reviews at a party this weekend. It's got a much lighter taste than other potato salads. Very tasty!

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Cooking Level: Expert

Home Town: Topeka, Kansas, USA

Reviewed: Aug. 8, 2008

This recipe is Wonderful!!! I have made a lot of variations to potato salads and this one is by far my favorite. I changed things up a bit by adding 3 stalks of celery and omitting the green onion. I also used garlic salt instead of the powder and added 1/3 cup of crumbled bacon. The dill and dill pickle add so much flavor but I did cut down the dill to 1 tsp...it's amazing. I will be keeping this recipe and using it for many occasions.

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AndreaB

Cooking Level: Expert

Home Town: Marion, Iowa, USA

Living In: Castle Rock, Colorado, USA

Reviewed: Aug. 3, 2008

I replaced the sour cream with lowfat yogurt and it was still plenty creamy. Also used fresh dill and left out the eggs.

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Barley's luminary

Reviewed: Jul. 30, 2008

Don't tell, but this is better than my mom's. I really loved the tanginess the sour cream gave. I did have to make a couple of changes because of a lack of ingredients such as some fresh chopped garlic instead of onion and no celery or dill so I used some Spike Veg. I used a bit more than a dash of hot sauce, subbed a generous amount of spicy grainy mustard for the dijon, and used brine from homemade pickles in place of vinegar. I also used Tofutti Sour Supreme and Vegannaise instead of the dairy counterparts. I look forward to making it again when I have all the ingredients to follow the recipe exactly!

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Mochi Puffs

Reviewed: Jul. 17, 2008

This was outstanding for a potato salad. It was so tasty and creamy. I practically ate the whole bowl myself and I do not like potato salad. I used fat free sour cream and light mayo. The only changes I made was that I added 1/4 cup of finely sliced red onion because I didn't have onion salt. This now replaces my mom's...Sorry ma!!!

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Alex's mommy

Cooking Level: Intermediate

Home Town: Port Jefferson, New York, USA

Reviewed: Jul. 14, 2008

this was my first attempt at potato salad and it turned out excellent. I did use a tip tho that my step-dad gave me to back the potatoes first and then boil them for a few minutes. This makes the texture perfect (double baked its called). Loved the dill flavour, will make again and again.

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Ashley-Lou

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

Reviewed: Jul. 11, 2008

made this lastnight to go with our bbq steaks and it was really good. i didn't have celery on hand so i used celery salt. i also used a really good relish instead of the pickle and added bacon. we really enjoyed it. can't wait to try it today!!

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julie rose

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

Living In: Spokane, Washington, USA

Reviewed: Jul. 10, 2008

I finally found a potato salad recipe that my daughter likes! I took a couple of suggestions from here and reduced the amount of dill. This was nice and creamy. I'll be making this again.

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MARIEBT

Cooking Level: Expert

Home Town: Gloucester, Virginia, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Jul. 8, 2008

SOOOO yummy!! This is as good as any restaurants I have had. I left out the dijon mustard just personal taste, decreased dill to 1 teaspoon as other suggested. I did not have light mayo or sour cream used reg. I will make again and again. This will be my go to recipe.

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