Comments on: Potato Salad Recipe

By: pete thomas

pete thomas — Tue, 25 Aug 2009 07:04:33 +0000

this looks so delicious I’m definatly going to make it,mmmmm

By: CookGrl

CookGrl — Sun, 21 Jun 2009 02:04:35 +0000

In my country its a super awesome dish…Taste so good with whatever ingredient you want to mix it…but always have in mind that it has to have crispy stuff inside and is like heaven.mmmmmm

By: clara

clara — Mon, 15 Jun 2009 20:13:39 +0000

we are going to try recipe for my family tonight .thats comeing in out town thanks

By: Sarah Parker

Sarah Parker — Mon, 01 Jun 2009 18:22:39 +0000

This looks perfect to couple with a pesto chicken sandwich. I’ve tried a lot of version of this traditional dish, but this one recipe seems to be one of the best I’ve seen.

I’ll try it for our picnic next weekend!

Thank you!

By: amateur cook

amateur cook — Sun, 31 May 2009 14:39:30 +0000

I recently discovered that if you use fresh homemade mayo (uses 1 raw egg yolk so you might need to keep the potato salad on ice if expected to sit in hot weather for long period of time), which is surprisingly quite simple to make, it really makes your potato salad taste even more fabulous! And like a blogger recommended, adding 1 Tb. prepared mustard for every 1 c. mayo enhances the flavor. I also cook about 4 medium carrots (leave skin on for nutrition and fiber), cut into 4 pieces, along with the potatoes, and then later slice them and cut ea. round piece into quarters to put in the salad.

For the potatoes, if you use regular “white” potatoes (has the tan skin), place 3 – 5 lbs unpeeled (do NOT remove the skin) potatoes and carrots in pot and fill with cool water enough to cover the potatoes/carrots. Add about 1 tsp salt to the water. Boil uncovered until tender when pierced, about 30 min. total time. Allow to cool at room temp, then refrigerate uncovered for a day, or several days, allowing the potatoes to “age” inside the skin. This is especially great when you worry your potatoes will go bad soon and don’t have time to prepare them immediately.

When you are ready, peel the skins off the potatoes and make your potato salad (you can get away with just 1 c. homemade mayo, and use about 4 celery, diced small). Garnish with about 1 Tb. minced fresh parsley, but I think the scallions probably go along better with the bacon like you showed in the pics. Serve with a bottle of red hot sauce for people to add according to their taste.

By: Marin

Marin — Sat, 30 May 2009 16:58:21 +0000

I made this exact potato salad over Memorial Day weekend too! It is delicious- thanks to the crispy bacon!

By: Bobby

Bobby — Thu, 28 May 2009 03:38:29 +0000

Lynn – I am glad you enjoyed the recipe!

By: Lynn

Lynn — Thu, 28 May 2009 03:29:11 +0000

I give this site a TEN STAR rating!

I am a subscriber and always excited to have another scrumptious recipe arrive in my email.

Not only is each recipe a masterpiece, but the preparing of and finished product photos are beautifully done. In my opinion, we have a real master here folks.

I believe in giving credit where credit is due.

By: Rick

Rick — Wed, 27 May 2009 11:17:43 +0000

This looks great with the bacon. When I make potato salad, I use 1/2 Mayo and 1/2 Miracle Whip with a dab of yellow mustard. I’ve had good cooks tell me it’s the best they have ever eated.

By: Shane from Facts

Shane from Facts — Wed, 27 May 2009 04:09:06 +0000

Nice potato salad. It is quite easy to make this salad by your recipe. Bacon is really going to add immense taste to this recipe.