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Red Potato Salad Recipe

Red Potato Salad

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (109)

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Average Rating:

Total Reviews: 109

Showing 31-40 of 109

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  • on September 11, 2009

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    It's great not to have to peel potatoes, and now I know to cube the potatoes raw (much easier than when cooked. I add more light mayo than the recipe calls for and you can tweak it in other ways to your liking, e.g., add chopped hard-boiled eggs.
    Note to poster Susan: place potatoes in cold, salted water.

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  • on August 17, 2009

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    I want to make this recipe but I need to know if I should bring the water to a boil then add the potatoes or put them in cold water and let it all come to a boil that way? This sounds like a really good potato salad so please help so I can make it turn out alright. Thanks. Sue in Georgia

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  • on August 08, 2009

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    I have tried so many recipe's... some are too tangy and most are just swimming in mayo. The reviews on this were you loved it or hated it so I was a little nervous. PERFECTION! I thought it was just perfect! It was even better the 2nd and 3rd day! I took the advice of another review and did add a few diced green onions as well - and some cooked bacon (just a little.

    This will be our new family potato salad recipe!

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  • on August 04, 2009

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    I loved this, even though I also love the mayo and egg version of potato salad. (Not my fault! I grew up with it. I made it as written and loved the tang from the vinegar. I will make this again when I want something quick. I have a feeling it will be even better the next day.

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  • on July 21, 2009

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    I am not a fan of mayo ever! So in this dressing i used only 1tsp instead of 2TB and I lowered the oil and vinegar so it was not too tangy or heavy. It was still very creamy because of the potatoes and had a lot of flavor. I will absolutely make it again, it was very good! My daughter didn't like the onions or peppers so to make it more kid friendly we will try just celery next time.

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  • on July 16, 2009

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    Tried this recipe a couple of days ago and thought it was just o'kay. I probably will not make it again, although, I do like the dressing and may alter it a little bit for salad.

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  • on July 06, 2009

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    i made this recipe just the way it said and i tasted it...i didn't like the taste at all so i double checked to see if i did it right and i followed it correctly but just didn't like the outcome..im pretty sure the recipe is great and solid but it just didn't go with my or my families taste palet

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  • on July 02, 2009

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    I've made this twice now, first time was true to recipe with red potatoes and Russet was today as that's what I had on hand. I start with just the olive oil and vinegar and add everything to taste, it's so good! Today I added bacon and parmesean shredded cheese at the end, made extra sauce just in case and let it sit in fridge for about an hour - WINNER. I like a little tang, this is perfect & my husband who only likes non-mayo based salads said it wasn't bad.

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  • on June 30, 2009

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    It was a waist of incredients and time. My family hated it. Maybe it has something to do with the South vs. North but the red wine vinger and dijon mustard took over the natural incredients. Too strong. Will not recommend.

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  • on June 22, 2009

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    Looking forward to making this but can anyone tell me about how many POUNDS of potatoes 12 cups are? Thanks!

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