I've been in search of a great potato salad recipe for a long time now, and finally found it! I made a few changes - cut the sugar in half (was a little too sweet), diced celery to give a little "crunch", and finally, inspired by the fabulous potato salad sold at my local gourmet market, added a little shredded carrot for both color and taste. I brought it to a picnic this weekend and the salad received rave reviews from everyone.
This was tasty. Made a couple of modifications~ I left the skins on the red potatoes (simmered for about 15 mins.); used about 1/2 of the sugar called for; and added celery, pickle relish, shredded carrots, a few bacon bits & topped with hard-boiled eggs. The dressing was really good though - the ground mustard added a nice "kick". As other reviews have suggested, definetly make this ahead of time so the dressing can meld. Thanks for sharing!
This recipe is great and has even gone down well with people who claim not to like potato salad. I made it exactly as described and will definitely make it again!
This is a really great recipe. I live in Morocco in the country so it's hard to find sour cream. I always substitute natural unsweetened yogurt. It's healthier and tastes great. I used 1 cup mayo and 1 1/2 cups yogurt. So good!
Well Patricia you have accomplished what I've been trying to do for the past 5 years. When I was little and visited my grandmother in Greenpoint, Brooklyn she served a potato salad from a local deli that I just LOVED. I've never forgotten the taste. I've been trying for years to duplicate it and never even came close - your invention is a match!! I couldn't believe it - it nearly brought tears to my eyes. Talk about comfort food! Happily when my guy tasted it he loved it too. Thanks so much Patricia - All Recipes Rocks!!!!
k, just finished making this salad. Obviously it hasn't sat long enough like suggested for best flavor. But let me tell you, I couldn't stop "testing" it as I was mixing it all together. YUM! I tried really hard to follow the recipe as written so I could give it a true rating. I didn't have parsley on hand, but did have only one boiled egg I threw in along with a hand full of crumbled bacon from the bag along with a little chopped celery... No surprise for a potato salad I know, but my secret weapon was a handful of "matchstick carrots" that I recently purchased at the grocery store and hadn't used yet. That gave it a nice crunch and some nice added color.But what I really liked about the recipe was the dressing. I mean anyone can add mayo to a salad and call it good. I always have. But this dressing was a nice punch of flavor. I divided the mayo with half plain lowfat yougut and half mayo. I think I need another spoon full of salad right now. YUM,YUM,YUM.
This was just too creamy for us, though the creaminess did settle down a bit the next day. The flavor was pretty good, but I feel it called for too much mayo/sour cream. Next time, I might add the sauce a little at a time until the potatoes are coated, not just all at once.
The recipe author was right about it tasting better after being refrigerated! Next time I make it I will do so a day or two in advance. It was great served a few hours after making it, and we got lots of compliments when we served it Labor Day, but I thought it definitely got even better after 2 days in the 'fridge! Thanks!
The potato salad was delicious! This is the first time I have made potato salad. I made a few changes to the recipe as I did not have everything it called for. I used minced onion, yellow mustard (a good squirt) and dried parsley. I also used about 1/8 cup each of vinegar and sugar. I added 3 hard boiled eggs chopped up. It was very good. My husband loved it. I will definitely make this again! I served it with BBQ chicken breasts. A great tasting dinner.
