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The Lady's Warm Potato Salad Recipe

The Lady's Warm Potato Salad

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

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  • on March 21, 2011

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    Made 2 changes. Subbed cucumber for red pepper (what I had on hand and used 1/3 c. plain yogurt and 2/3 cup sour cream (again had the leftover yogurt to use up. I salted to taste after reading other reviews. Good flavors, nice use of veggies, and potato taste came through which is not always true of potato salads! But I missed the vinegar tang from my favorite recipes, so I think I would add some to this recipe another time. I did enjoy it at room temp!

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  • on February 05, 2011

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    Very Yummy!! The best!!

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  • on October 11, 2010

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    This would have been very tasty but there is something either missing or typed wrong because the salt was way too much. I questioned the 2 Tbsp. amount when I was reading it but I wanted to follow Paula's directions so I put that amount in it. It was inedible! I tasted the mixture up until that point and everything was blending very well...I was very disappointed. I will try it again but with salt to taste instead!

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  • on September 02, 2010

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    I found the salt level to be just right! All layers of a dish need seasoning, especially boiling! With out the salt the potatoes would be so flat.

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  • on May 30, 2010

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    Funny - I made this to the letter the 1st time & people RAVED - and I didn't get the overwhelmed SALT reaction of these reviews at all (! - go figure.....today, I'm making it for Mem. Day & leaving salt out (except for the potato water - maybe a touch of cider vinegar instead - we'll see what happens!

    Tom
    Tampa, FL

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  • on May 29, 2010

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    There are 2 recipes under the same name by Paula Deen. I made the other one and it was awesome - best potato salad ever. I went to recreate it and opened this recipe thinking they were the same. WRONG! This recipe calls for 2 Tbsp of salt - gross! The other one calls for 2 Tbsp of seasoning salt - MUCH DIFFERENT! Everything is the same except for the salt snafu. Don't add the salt to the water - don't try to minimize the salt - just use the other recipe :-

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  • on May 10, 2010

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    I don't know if there is a typo in the recipe but I followed everything as it is stated and the only thing my family could taste was salt! No lemon juice or sugar added could even out all this salt taste. I highly advise leaving the salt out, or only seasoning to taste at the end.

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  • on January 11, 2010

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    I recommend this recipe with yukon gold potatoes (instead of red, fresh lemon juice, fresh pepper (instead of lemon pepper, salt as desired instead of what the recipe calls for (too much and loose the mustard. It was fantastic this way and my guests devoured it.

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  • on November 09, 2009

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    I made this for a party, and I found it odd that it called for 2 "tablespoons" of salt. I even doubled checked it to make sure I didn't read it wrong. But, I trusted Paula's word, and was highly disappointed. THERE WAS WAY TOO MUCH SALT, and it tasted absolutely awful. My guests didn't think much of it at all. I am wondering...is the amount of salt listed here a typo? You might want to look into that.

    `Cassie, Colorado Springs, CO

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  • on September 20, 2009

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    We really loved this recipe BUT the first batch was way TOO SALTY and I didn't even add all of the salt the recipe called for (added 1 T instead of 2 T. I think she forgot to put to add 2 T to the potato water while boiling. That even seems like a lot of salt for boiling the potatoes though. I would suggest making the recipe and salting to taste after you salt your potato water. My family enjoyed this recipe even better the second day when it was cold.

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