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This recipe is perfect for family gatherings, and now that it's much healthier, you can enjoy it all summer long. Joan Hallford — North Richland Hills, Texas
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 3/4 cup equals 215 calories, 6 g fat (3 g saturated fat), 53 mg cholesterol, 407 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Makeover Cleo's Potato Salad in Healthy Cooking June/July 2010, p24
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Reviewed on Jun. 28, 2011 by Ron07
yes i would make it again love it. Also i am looking to make Wanda Sage's Surprise Pudding. I do not know how to get it. Sounds delicious and can't wait to make it. Please help. Thanks Roni07
Reviewed on Jun. 25, 2011 by Eighty-Six
If you don't think the recipe is for you, SHUT UP. The rest of us will decide for ourselves whether to make ir again or even once.
Reviewed on Jun. 25, 2011 by tombraider1947
The picture doesn't do justice to the potato salad. The colors match the salad and make it look unattractive; contrast color is needed to show the salad at its best. Wanda, I also would love to have your Surprise Pudding recipe. I'm new here so don't know how TOH handles requests like this. And you're right, moderation is the key.
The picture does not do justice to the potato salad. All the colors are pale and there is no color contrast with the salad to highlight it. I'd make the salad and enjoy it but again, Wanda is right, moderation is the key. It's not something to eat daily.
Reviewed on Jun. 25, 2011 by hashas
This recipe is DEFINITELY NOT HEALTHY by my standards...ie:bacon, whipping cream. Yikes!!
Reviewed on Jun. 25, 2011 by Regi M
VERY WELL SAID Red Hat Milli! You must have been typing the same time as I was - otherwise I'd have included you in my comment about agreeing with the Wanda and Lucie. For the writers of the negative comments here's the words of one of my kitchen plaques: "Dear Lord, help my words to be tender and loving today - For tomorrow I may have to eat them!"
My views about negative comments already expressed by LucieLaRenta and wanda sage!!! I'd make it again and use the regular Miracle Whip as I just did. I agree the photo could be more appealing and it does look better with chopped green onions, thin slices of radish and a few cherry tomatoes in a few groups around the edge of the serving dish. If you don't like that combo you could add some small groupings of diced yellow, red and green peppers around the edge. Doing it that way, someone who doesn't care too much for peppers can scoop from the centre. Be creative - use your imagination! Hey, wanda sage how do we get copies of your "Surprise Pudding? I want to knock some socks off too!
Reviewed on Jun. 25, 2011 by Red Hat Milli
To those who have or are thinking about writing a negative comment about this or any recipe not tried yet, this is for you. Assuming you can cook then you must know recipes are not written in stone. An experienced cook knows they are a guideline to make as is or modify based on your personal cooking level or dietary needs/likes. It is not a one size fits all. In consideration for others (if you can get past yourself) keep your personal opinions to yourself. Your negative attitude I'm guessing is not just limited to recipe reviewing and will come back to bite you faster than a piece of bacon or whipping cream. Recipe reviewing is not Dear Abby. We don't want to hear your life woes camouflaged by recipe reviewing. We want to cook and appreciate others sharing their finds with us. You use some and some you don't. If you don't use one then you have nothing to offer us other cooks about it.
Reviewed on Jun. 25, 2011 by LucieLaRenta
I agree with others - If it's not to your taste or liking - don't try it, BUT don't write negative things just because you would not try it. Some of you need to look at your profiles/recipe offerings, etc. Negative attitudes only hurt your outlook on life. Positive attitudes are a "healthier option". Try "that recipe".
Reviewed on Jun. 25, 2011 by wanda sage
I have a recipe for Surprise Pudding that would knock your socks off, it's made with lots of heavy cream, brown sugar, and an egg batter. The crowning glory is sweetened heavy whipped cream. It would make Paula Deen proud. It's been made by my family for over 100 years, and it is made about twice a year. Moderation is the key.
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