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Cold-Fashioned Potato Salad Recipe

Cold-Fashioned Potato Salad

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

Showing 11-20 of 71

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  • on June 21, 2012

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    My Mother put in hard boiled eggs sliced and a little bit of chopped
    onion and a little bit of paprika and salt and pepper and sweet
    pickles on the side, she used russet potatoes peeled. Wow I am
    going to make some right now. Why do the new chefs put all these
    wierd stuff in their potatoe salad? Try N. Lawsons porkchops. you
    will never do them any other way, delicious.

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  • on June 19, 2012

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    I love this recipe but I omit the tarragon ( I hate tarragon!!!! and I add sugar to taste, about 1/3 cup. I was raised on sweetened potato salad and the sweet pickles just don't do it for me. I also add yellow food coloring!!!!! TABOO, I KNOW!!!!!! But I always add it to my macaroni AND potato salad recipes. I find it a more palatable plate with the richness of the yellow lie. Well, I have created enough trouble and Alton is probably spinning in his seat where ever he is and has no idea why. BUT, he is my favorite chef and there can be consolation in that.

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  • on June 17, 2012

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    This is a really good recipe - very easy to make and very tasty! I did not peel the potatoes though as I like them with the skin on. Be sure to not overcook the potatoes as they are really good if they are a little al dente.

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  • on June 13, 2012

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    I made this w/ a bag of small tri-colored potatoes. Followed the recipe exactly except I left the skins on - Dukes for the mayo. It was spectacular w/ grilled thick cut chops, but it'lll also be the go-to recipe to line up w/ ribs, shellfish or dogs. Thanks Alton.

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  • on June 10, 2012

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    Doesn't taste like anything. No crunchy stuff added.

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  • on June 04, 2012

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    FAB-ulous! A great potato salad. Substituted Del Monte Sweet Pickle Relish for the cornichons -- I hate it when the cornichons are not chopped finely enough. (And it HAS to be Del Monte -- they're the only ones who get the seasonings right; they taste like cornichons, but are chopped REALLY fine.

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  • on May 27, 2012

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    The tarragon was a stroke of genius, Alton! I have tons of it in the garden and don't use it as often as I'd like. We prefer uncooked "crispy" pickles and add hard boiled eggs, but those are our only changes. Made it to take to the 500. Man am I popular today! Thanks, Alton.

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  • on April 29, 2012

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    This recipe is terrific!

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  • on February 18, 2012

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    I trust Alton, I think he's an artist, and now a magician. I hate potato salad, but my husband loves it. I tried this recipe because it sounded different, and it was. I LOVE it. I used dried tarragon and put like 3Tbs in it. Divine. The flavors are such good combinations! I also used dill pickle because I couldn't find the other. Will use again and again.

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  • on September 04, 2011

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    Super fantastic. My daughter is a vegitarian so I always make a double batch for family gatherings. Even better the 2nd day. I love Alton!1

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