Trust Cooks Illustrated to have a fine recipe for potato salad. The proportions of everything were just right.
We have made this several times and I can't believe I have never reviewed it. We seldom use the eggs simply for time factor, although we do like them. The flavor is really good and the technique is easy to follow. I didn't think the original recipe called for russet potatoes, although they work fine and are usually cheaper so that is ok by me.
I have tried to wing potato salad recipes all my life with no succsss in order to try and mimic my mom's (the world's best, in my opinion). This is just as good as my mom's - dare I say better? I followed the recipe exactly with the exception of the relish - I used Vlasic Dill Relish. Even better the second day. Don't use lo-fat mayo, just not as good.
I used to make potato salad without a recipe but got inconsistent results. Now I use this recipe from Cooks Illustrated. I also think the proportions are right on. I'm glad to have this posted in case I lose my magazine copy. Thanks.
I had really high hopes for this (I found it in Cooks illustrated too) but everybody who ate it, including me, thought it was bland. I think we're used to more mustard? I'm not sure. I left out the onions, but none of us eat onions in our potato salad so it wasn't that they were missing them. I dunno. For as much went into it I would have thought it would have had more flavor. I even used Heinz relish, recommended in the same magazine lol.