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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 41-50 of 71

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  • on August 23, 2009

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    This is very different from the potato salad I've been making for 35 years, but I have to admit I like it better. I made homemade mayo for the purpose and am glad I did. I don't think the texture or flavor of the store bought would have been the same.

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  • on August 13, 2009

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    I expected a very normal potato salad out of this recipe. There is a tartness that makes the salad very impressive and very yummy! I love all the flavors that were combined into it. I will definitely be making this the next time we have guests for a cookout!

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  • on July 04, 2009

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    This is an excellent recipe. It has a superb flavor that is upscale, not something one would expect out of a trailer park, the cook wreaking of Marlboro and stale beer. :

    This is above the ordinary, your guests will be impressed, and it is very simple to make. The parsley and tarragon in mine just came seconds ago from the garden, and even though I screwed up and put a tablespoon instead of a teaspoon of salt in it, it is still great! A forgiving recipe.

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  • on May 16, 2009

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    This is the flavor that classic potato salad *should* be...not too creamy, not too dry. Not too pickle-y, onion-y, with NO EGG!

    For the first time in a long time, I found a recipe that didn't need a bit of tweaking...

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  • on April 25, 2009

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    This has become my standard potato salad recipe. It is exactly what I want when I think of potato salad. Soaking the potatoes in vinegar is a great tip, they absorb a lot of flavor.

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  • on April 14, 2009

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    Everyone loved this, but I did a few things differently. I did not end up getting the cardamom because I had never used it before and at every store I checked it was too expensive to buy for one recipe. I used baby dill pickles instead of the French pickles for the same reason. It would have been nice to have had those explained in the recipe as well, since they are kind of an obscure ingredient for most people. I had to Google them to even find out what they were. I also left the skin on the potato.

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  • on July 13, 2008

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    Ingredients portion of recipe calls for diced potatoes, but procedure seems to indicate the potatoes should be cooked whole and then sliced after removing skin. I diced then cooked and will try it the other way next time. Very good flavor and the potatoes are so creamy-this is a winner!

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  • on July 04, 2008

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    this potato salad is awesome - i watched the episode one late evening- i think the vinegar marinade overnite really does the trick! i love the idea of slicing pots. w/ an egg slicer but mine still fell apart a bit. and i did add some bacon to it - from my mom's original german recipe! happy 4th

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  • on June 30, 2008

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    I love this recipe, I didn't have the mustard, so I left it out, but didn't miss it. Salad is very creamy and tart, just the way I love it, even my 11 year old thought it was fabulous and she is a potato salad conissiuer!! This will go great with barbeque!

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  • on June 28, 2008

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    AB- I love you but this recipe is not your finest. Yuck. The instructions are well written, the flavor bland, and overly parsleyed.
    Wont try again. Emerils favorite is delish....
    Try again AB!

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