Comments on: dilled potato and pickled cucumber salad

By: jessica

jessica — Mon, 21 Sep 2009 16:47:55 +0000

I made this for some friends the other day – everyone loved it. One friend declared it “the absolute best potato salad” he’d ever eaten. I have since had other potato salads, and this recipe completely ruins it for them. This is now the only one that need ever be made. Thanks!

Oh, and congratulations! Your baby boy is simply adorable.

By: Sara Mae

Sara Mae — Wed, 03 Jun 2009 19:16:36 +0000

OMG – this recipe is so fabulous!!! I was VERY skeptical because I love eggs in my potato salad, but it is as good as you say it is Deb.
I also made it with fingerling potatoes – but I bought the bag with the blue and red ones too and it adds another great color to the salad. Thank you also for encouraging fresh pickles – so easy and they are so delicious. It was my first time making them and I think I’m in love!

By: Sheryl

Sheryl — Mon, 12 Jan 2009 01:16:57 +0000

I made this today and swapped out half the mayo for sour cream. Delish! You can get away with brining for a few hours, instead of overnight if you have a desperate sour cream and dill craving, like I had today. Thanks Deb!

By: Patty M

Patty M — Tue, 04 Sep 2007 07:03:52 +0000

Deb, I love you girl , you absolutely ROCK!!!! I get the best ideas from your blog EVER, keep up the great work

By: Ashley

Ashley — Mon, 25 Jun 2007 15:24:21 +0000

Deb– I made this over the weekend and cannot stop crunching on the cucumbers and radishes that barely made their way into the salad. My boyfriend has been raving for weeks about the recipes I’ve been churning out and all have been from your site– the strawberry rhubarb crumble, the pinkcherry coconut ice cream, but this has outdone them all. I think I’ve finally topped my mother– and his– for the perfect potato salad. Thank you!

Oh, and Jill– I started with radishes sliced and dipped in homemade ranch, but now they go in everything (try them in a goat cheese salad, with veggie cream cheese or in stir-fry).

By: jill

jill — Fri, 22 Jun 2007 01:26:52 +0000

Deb, this looks great.

Semi-unrelated question: if not potato salad, what do you normally do with radishes? Just got some great ones from a farm and I have no idea what to do with them. What do you recommend for a beginning radish-eater?

By: larry

larry — Thu, 21 Jun 2007 22:10:11 +0000

so did ya, huh, did ya?

By: Pilar

Pilar — Thu, 21 Jun 2007 16:55:09 +0000

I’ve been “travelling” across your blog and I enjoyed so much !! All your recipes are so good looking and I’m sure good tasting ! I lived in NY ( in Queens) for 10 years and your stories about the City bring me such memories…..

By: Jocelyn

Jocelyn — Thu, 21 Jun 2007 15:36:53 +0000

Thanks, I’m in love with it. It matches the shoes and the dress. I also thought that I could write about my health smoothie protein shake that my trainer told me about. I have been having them for breakfast & lunch as a meal replacement and I’ve lost 10 lbs. Sooooo when do you leave? Obviously the prize is in the bag, you won right?

By: lar3ry

lar3ry — Thu, 21 Jun 2007 13:58:24 +0000

You know, about ten years ago, when I got my first Mandolin slicer, the VERY first thing that I managed to slice was a tiny portion of a finger. After that, I’ve been much more diligent and careful. It’s now something like lar3ry: 28972. Mandoline 1. I think it’s simply a rite of passage, and I’d be surprised if there is any professional chef that doesn’t have a similar story. It will probably be just a matter of time, but afterward, you and the slicer will have more respect for one another! There’s that expression about something you know (the slicer is sharp), and something you KNOW (there’s a reason they included that knobby thing!). This is just like the first time my oldest daughter (age 4 at the time) decided to steal a slice of jalapeno from daddy’s plate… she learned her lesson the hard way, and fifteen years later, she still asks before she ventures toward my plate.