I just made this, and I have to say WooHoo this is GOOD! Normally I only eat mustard based potato salads, but this recipe has changed that forever. I do have a few comments though: 1.) The ingredients list says red wine, and the directions say red wine vinegar. I used the vinegar. 2.) If I would have cooked the potatoes for the amount of time specified, I would have had mush. I just cooked them until they were tender when I inserted a fork. 3.) I had to leave out the celery because when I opened my produce drawer it wasn't a pretty sight. 4.) I was out of seasoning salt, but I think that would have made it too salty for me. I will be making it again with the celery!
Just to make it clear, Vortex potato salad also contains hard boiled eggs, bacon and chives
The dressing on this potato salad is just wonderful! I only made a small portion of this recipe, because I am only feeding two and this recipe makes quite a lot. I only had to cook the potatoes for about 25 minutes for them to be tender. Miss Annie always has the best recipes and this one is no exception! Thanks again, Miss Annie : )
Great potato salad! I didn't cook the potatoes for the full hour, but just till they were tender. Also didn't add the salt, just using the seasoning salt. Thanks for sharing the recipe.
This is a good potato salad recipe. I didn't change anything in it though I did only cook the potatoes until I could poke a fork through them easily. I had everything in the recipe though and it was creamy with a nice mild flavor. If you're used to a stronger potato salad like a mustard base it may be too mild.
This was an easy, fast recipe to use, I did add three hard boiled eggs though. I would highly recommend making and trying it for your self!
Probably the best potato salad I have made! I changed a couple of things though. I used russet potatoes and cider vinegar instead of red wine. I also used celery salt instead of seasoning salt and i did add a squirt of mustard. Next time I may try with miracle whip instead of mayo. Really good! Thanks for sharing Miss Annie!
I was eager to try this because I wanted a creamy potato salad that had lots of flavor but without mustard. This has turned into our new favorite mayo-based potato salad with a couple of modifications: I reduced the sour cream to 1 cup, and the pepper to 1 1/2 tsp. I also cook the potatoes in my pressure cooker instead of following the directions listed here. Thanks for sharing this great recipe!
cooking time is just right if you cook it slow!! add seasonings to potatoes while boiling (onion, carrot, celery) any you have left over. plus a little salt and pepper, adds additional flavor to your potato salad if you potatoes already have some flavor. thanks, miss annie for the great recipe!!
This is great! No missing the pickles, relish or extra mayo! This is an awesome side for grilled steaks (a definite man's meal), chicken,and shrimp! On the batch I made to serve with grilled steaks I added several tablespoons of bumpy mustard which worked great though it was not needed with the BBQed chicken nor the shrimp. BTW I used Russet potatoes & Yukon Golds - both worked well. Thank you Miss Annie for this keeper we will be using often this summer.