I developed this recipe while working at a restaurant. We wanted a salad that would complement a barbecue sandwich and use up day-old baked potatoes. It keeps well and seems to taste even better after being refrigerated. --Patricia Maul Battlesville, Oklahoma

Allrecipes Member

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine potatoes, onion and parsley. In a small bowl, combine remaining ingredients. Pour over potatoes and mix well. Refrigerate at least 1 hour before serving. Salad can be prepared a day ahead.

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Nutrition Facts

415 calories; protein 5.4g; carbohydrates 41.1g; fat 26.6g; cholesterol 18.9mg; sodium 376.1mg. Full Nutrition
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Reviews (65)

Rating: 5 stars
06/04/2008
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. Read More
(17)
Rating: 5 stars
06/14/2008
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! Read More
(11)
Rating: 5 stars
08/04/2007
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! Read More
(11)
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Rating: 5 stars
05/17/2008
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! Read More
(8)
Rating: 5 stars
07/08/2008
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!!!! Read More
(8)
Rating: 5 stars
05/24/2008
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. Read More
(7)
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Rating: 4 stars
05/22/2008
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. Read More
(6)
Rating: 5 stars
09/06/2007
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! Read More
(6)
Rating: 5 stars
01/29/2008
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. Read More
(6)