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I enjoyed this potato salad, but the amount of dill pickle relish was a bit too much for me. I would halve the amount of relish next time, but otherwise follow the recipe. It's quite simple to make, using common ingredients. Thanx for sharing!

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*Parsley* August 19, 2009

I made this on 6/07/09 for the Summer Salad Snapshots event in the Cooking Photo Forum, and for our dinner. The recipe was made as written except it was cut in half. And I removed a small portion for SO, he doesn't eat pickles. Then I added about 1/4 cup of the relish to the remainder of the salad. This was made the day before it was needed, so the flavors would have time to develop. My SO seemed to enjoy the flavor, but the rest of us thought it was way too much mustard and needed a bit more mayo. Thanks for posting and, " Keep Smiling :) "

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Chef shapeweaver � June 08, 2009

Great flavors. I loved the potatoes with the skins. I used Vidalia onion. Thanks for sharing.

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Sherrybeth May 10, 2006

Very simple to make, and very tasty as well! I will definitely make this again.

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DIryshe January 20, 2004
Vicki's Mississippi Potato Salad