Reviewed: May 25, 2012

I made this, pretty much as is, the night before and the potatoes were a little dry in my opinion but it was better than any other pot. salad I've eaten.

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Reviewer:

kidatheart

Reviewed: May 21, 2012

Very nice. This does not make a lot of potato salad, but since it's only two of us, that's not a bad thing. I added spices to the potatoes, as another reviewer did: I put the onions (dried, minced), paprika, rosemary, and garlic powder on the potatoes before baking, then added salt, pepper, and parsley after baking. You don't need quite as much mayo as called for--I just eyeballed and tasted until I got the correct amount. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: May 14, 2012

I've made this a few times and everyone has loved it and I'm always asked for the recipe. I make it even easier and substitute a (~1.2oz or so?) bottle/bag of real bacon pieces (not Bacos) for the 6 bacon strips. I'm guessing that six cooked pieces of regular bacon may provide more actual weight of bacon. But I found the bag/bottle works just fine and saves time.

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Reviewer:

barnbrew

Reviewed: May 14, 2012

yummy and eash to make!

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Reviewer:

karen1960

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Cooking Level: Intermediate

Living In: Crestwood, Kentucky, USA

Reviewed: Apr. 1, 2012

Never thought to roast the potatoes. This was excellent and took the advice of Beachhousenana and roasted the potatoes on parchment paper, no oil at all. Easy clean-up. I added chopped celery too as this is a standard in potato salad.

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Reviewer:

Lefty

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Roselle, Illinois, USA

Reviewed: Mar. 24, 2012

This turned out so good!!! I changed mine a bit...instead of mayo I used Light Ranch and no eggs...it tastes like cheese fries in a salad!!!! YUM!!!!!

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Reviewer:

Leesa

Reviewed: Mar. 11, 2012

Outstanding! I used less onion, but it was delicious!

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Reviewer:

jsherrick

Cooking Level: Beginning

Home Town: Mustang, Oklahoma, USA

Reviewed: Jan. 14, 2012

I make this all the time, has a close resemblance to the potato salads I grew up with as a military brat in Germany. The bacon is probably healthyer than the fat back the Germans used. I keep precooked bacon in the fridge to be ready for cooking. I rarely measure, just add in what seems good. I also used powdered onion if I am out, so I also started adding a little powder even if I add chopped, it blends in to the mayo nicer. I also have to leave the eggs out for hubby, so I cut the amount and add them on the table.

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Reviewer:

Gigi

Reviewed: Dec. 18, 2011

Coat with Grey Poupon before you roast! Do note that my vote is based on the recipe "as is". (I hate it when people change it and then rate it!) I've been making this for years with leftover roasted potatoes from the dinner before. (baked after coating with Grey Poupon and olive oil, and roasted with garlic, onion, and rosemary sprigs. The same dish can be quickly reheated as breakfast potatoes with the addition of your favorite ingredients. (And, you'll be cooking bacon anyway!)) So basically, I make three meals out of a batch of these roasted potatoes. The spicy mustard and roasted garlic is just a nice addition to the flavors!

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Reviewer:

HAWAIIMERMAID

Cooking Level: Intermediate

Home Town: Kaneohe, Hawaii, USA

Reviewed: Dec. 13, 2011

This is a wonderfully different potato salad! My family loved it -- even the kids! This recipe is bound to be used again and again! I'm not good at creating my own concoctions -- so it's especially helpful to find your "everyday" great cooks out there!

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