Flip it!

Looks fabulous. One thing I grew up with in my mom’s potato salad was radishs! They give it a nice color and extra crunch! I always use them in mine!
I made this because I was hungry for picnic food. The best potato salad I’ve ever made. Had it with some fried chicken.

I am not good in the kitchen but made this for a potluck this weekend. Best I ever had!!! Lots of compliments and sent them to your link. When the potatoes were done cooking I put a tablespoon of apple cider vinegar on the potatoes and mixed it in. I added the dressing when the potatoes were still warm so it would soak through the potatoes. I peeled and cut my potatoes in cubes before I cooked them instead.

I have been making close to this for years, but I needed you to quantify the amounts to 2x,3x,and 4x which makes things so much easier when planning for different size gatherings. When I was a little kid, I used to sit on my stool in my momma’s kitchen on rainy days, when I couldn’t go outside and play football, baseball, etc.. Those were the days that I received my first cooking lessons, but I just didn’t know it at the time. Mom had a few little quirks that I still do today, like always putting the salt and pepper on the potatoes before mixing in the remaining ingredients.

She believes that it allowed the spices to work into a somewhat bland canvas like a potato, before covering it up with the mayo and preventing them from doing their work. I still do the same today, and I am not sure it really makes a difference, but I know that I really like it when made that way. Your recipe is the best potato salad recipe that I have ever tasted…period. One of the things I enjoy about this recipe so much, is that you can do so many variations if you choose. My mother’s favorite version was using sliced, green, olives and another was with skin-on red apples (very tasty).

I have added all or some of bacon,fresh dill, cayenne,black olives, grated carrots, sweet chutney, grated tamarinds, allspice, all three colors of bell peppers,raisins of any color, walnuts, pine nuts,pumpkin seeds, sunflower seeds (all unsalted). When you have such an excellent base as your recipe( and I cringe at calling it a base recipe, it is just too good to call it that), it is endless what you can do if you like to experiment. Thank you again for sharing this wonderful recipe with us !

Made this a few weeks ago for a party. Thankfully the party was held at my house so I got to keep the leftovers! This was fantastic.


3 pounds medium russet potatoes
1 cup mayonnaise

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