"This potato salad is quick and versatile," confirms Caron Osberg of Urbandale, Iowa. Her downsized version of the classic has a creamy dressing and gets a pleasant crunch from chopped carrots and celery.
Dill and mustard pep up the tangy dressing that coats this combination of crunchy vegetables and tender potato chunks. We try to eat healthy, and recipes like this one fit right in with our goals.
—Janis Plagerman of Lynden, Washington
Every member of my family (my husband and I have two grown sons and a grandson) likes creamy-type potato salads. So I make mine often for many occasions. It's usually partially eaten before I can even announce, "It's ready"!
Meet the Cook: Not only does this make a hearty salad that's a favorite of men and good for carrying to picnics and church suppers...it's also a tasty way to use up ham!
I'm a 74-year-young widow who's been cooking 62 years, more or less. I have two daughters, five grandchildren and a pair of great-grandchildren.
-Jo Baker, Litchfield, Illinois