Anonymous wrote:I get raves when I make this one: https://smittenkitchen.com/2009/06/horseradish-potato-salad/

That looks fabulous! Thanks.

No egg.

I get raves when I make this one: https://smittenkitchen.com/2009/06/horseradish-potato-salad/

Are you specifically asking regarding the cold, mayo-based potato salad, or does the ask include recipes for the warm bacon-vinaigrette-based German potato salad type?

Mustard.

No eggs whatsoever.

Dukes

Fennel

Dill!

Anonymous wrote:The tang of pickles.

Like Vlasic type pickles, pickle relish or must be refrigerated type pickles?

Anonymous wrote:Nothing. It’s disgusting.

This was my belief until I tried Carolina Brothers. It’s been a few years but it was a revelation to me. OP

Thanks to the pps!

The tang of pickles.

Nothing. It’s disgusting.

I'm picky about potato salads, so I'll give you my "recipe". I can't stand recipes that are soupy. I use the small red potatoes...you have to really watch them to make sure they are done so not crunchy but not overcooked to mush. Just take your time.

I mix in a little mayo (and I start with just a spoonful, not much), chopped up bread and butter pickles, a tiny bit of pickle juice to thin out the mayo, and the key for me is celery seed...lots of it. The dressing I use looks like it will never be enough, but once the potatoes cool I toss and it coats without being soupy.

That's about it. I like mine simple. You can also throw in salt to taste or also use celery salt. I don't like eggs in mine.

5 lbs Red or yellow potatoes, eggs, celery, green pepper, onions. Separately mix 1 tbs sugar, 2 tbs vibegar and 3 heaping tbs of mayo or miracle whip, stir into the salad. Kosher dill pickles as a garnish. You're welcome.

Full disclosure, though I keep trying them, I have only liked one potato salad in my life (Carolina Brothers). I no longer live in the area and was asked to bring potato salad to a family meal next weekend and I don’t know what makes a good potato salad. IIRC, theirs was not too sweet, lots of egg and pickle, but I don’t know what constitutes “a lot” in a recipe. On paper they all look pretty heinous!