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All-American Potato Salad

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 Reviews:  13   Viewing: 11 - 13   Page 1 2 < Back Next > 
Rating: 5
by: george Reviewed: 07/25/2008
First, do not skimp on anything, as suggested by another. And putting the spuds in the sauce while they're hot is the whole point.
This salad is delicious made as directed, so I'd do that first. Then you can decide for yourself if any part of it is too much.
I may try microwaving, then browning the potatoes (a trick learned on America's Test Kitchen) next time. I think that might go well with the other ingredients.
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Rating: 5
by: Carman, IL Reviewed: 07/20/2008
OH MY GOSH OH MY GOSH OH MY GOSH!!!!! That's all my husband and I could say after tasting this out of the world potatoe salad masterpiece!!! Both of us had spoons in our hands and kept diggin in till he grabbed the bowl and ran into the living room with it! ha ha ha My aunts think they have the market cornered on potatoe salad. Wait till I go home to Florida and whip up MY potatoe salad! Ok.. now onto the helpful stuff: This dish is very time consuming so make sure you have at least 2 hours to devote to it. Because you have the pickels & olives for tartness, I would recommend using only have the recommended cidar vinegar. Also, I had lots of the dressing (mustard, mayonaise & pickle juice) left over. You could cut that down or use the leftover dressing as a fabulous dipping sauce for veggies. I strongly recommend fresh from the market parsley; as using dry would dull the flavor and the beautiful color of this salad. The potatoes are suppose to be steamed. Don't bother. Boil for 8 minutes and let potatoes cool before adding them to the oil, cider, salt and pepper. Other than that, it is absolutely fabulous! Thank you for such a wonderful recipe!
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Rating: 5
by: lois, PA Reviewed: 06/24/2008
i just love recipes and this is one great one. i would make it for all the holidays.
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 Reviews:  13   Viewing: 11 - 13   Page 1 2 < Back Next > 
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