This is definitely going to be my go-to recipe for potato salad now; however, there are a few details that keep me from giving it five stars. For one thing, I took Retired Cook's advice and added a tablespoon each of cider vinegar and sugar, and I think that was a great addition. (I also used light mayonnaise to make the salad healthier, but I doubt that made it taste better.) My other quibble with this recipe is the instructions about the potatoes. It doesn't specify which kind of potatoes to use, so I used Russet because they're kind of the standard. I think it would have been better with Yukon Gold or red potatoes that would hold up better to chopping and stirring. I wanted to leave the skin on the potatoes, but it tended to flake off as I was chopping them. I think using a different kind of potato would help with that. Also, since potatoes vary hugely in size, a weight guide would have been helpful. I used 2.3 pounds of potatoes total, and it worked pretty well, although I might cut that to 2 pounds next time. I plan to chop the potatoes before cooking so they don't take as long to get tender (it took about 25 minutes this time). I'll also mix all the other ingredients together before I add the potatoes. This salad is great warm or cold, but I have a slight preference for warm.

This was a hit! I followed the directions exactly and it was wonderful.

Tasted like a deviled egg with potatoes. It was very good and it doubles very easily. A good summer salad.

This recipe was not for me. Not a big fan of such a mustardy taste.

This is a really great recipe! I added some fresh jalapenos to mine and everyone just raved about it! I also used spicy brown mustard instead of yello.

Great recipe! The second time I made this I made these changes and it was very, very good. Mashed the potatoes, substitued celery stalks for teaspoon of celery powder and used 1/3 cup of sweet relish.

I too added one tbls of sugar and cider vinegar each. Perfect!!! Thanks for the awesome recipe!!!!!!

Great recipe. So flavorful. Instead of mincing the garlic, I grated it. I also added a scant tablespoon of cider vinegar and used red potatoes (all I had). I will definitely make again.

Very good. It's good warm or chilled. I added dijon mustard and red peppers.

I have never been able to make the ingrediants mesh well together but this recipe was wonderful! My husband even stated that it tasted like his mothers...and that is saying a lot because she is a wonderful cook!

this recipe was a hit. I didn't follow too closely but included all the items on the ingredient list and eveyone ate it up. This one is a simple, delicious keeper.

Very good. Huge hit at the picnic. Left out the garlic, but kept true to recipe otherwise. Will definitely use again. Thanks for sharing.

i liked this recipre because it was so simple to make. everyone loved it.

It is a really great recipe. I live in the Northeast, and they seem to favor the all white potato salad, but growing up in DC, we always had it southern-style. I also only did half the number of eggs,and would probably do at least one less next time. I added the vinegar, which does make a difference, and a touch of sugar (although I don't think it was enough). I used dill relish instead of sweet relish, because I like things a little tart. I ended up eye-balling how much mayo to use since I was increasing the serving size up to 12. It was a little saucy than I prefer, so next time I will measure!

I made a double batch thinking it would last two functions on the 4th of July. But the bowl was scraped at the first BBQ, I had to make another batch before the 2nd BBQ. I tasted the first batch before adding the Vinegar and Sugar and it definitely needed it. Will use this recipe again!