I developed this recipe while working at a restaurant. We wanted a salad that would complement a barbecue sandwich and use up day-old baked potatoes. It keeps well and seems to taste even better after being refrigerated.
A sweet and creamy cooked dressing lends old-fashioned goodness to this side dish that goes well with any entree. Since the flavors need time to blend, this is a nice make-ahead salad for family barbecues, potlucks and picnice.
-Romaine Wetzel, Ronks, Pennsylvnia
My husband really flipped over this deliciously different potato salad the first time he tasted it. An oil and vinegar marinade gives the potatoes a wonderful flavor boost. This recipe is one of my most-requested.
-Dorothy Bateman, Carver, Massachusetts
From Branchville, New Jersey, field editor Grace Yaskovic shares this fresh-tasting potato salad seasoned with onion and celery seed. The mayonnaise dressing gets its sweetness from sugar and whipping cream, and its tang from mustard and sugar.
“I like making this cool potato recipe on warm days. I reduced the oil quite a bit and added a little more honey mustard, giving it a richer taste. Sausage, too, adds good flavor to this hearty salad!”
Ginette Starshak – Decatur, Illinois