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Enjoyable potato salad with great added color from the carrots. I left out the red onion, but added a couple of chopped sweet pickles along with some pickle juice. I needed to use more mayonnaise than called for to get all the ingredients sufficiently coated. Topped with paprika instead of cayenne.

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Ginny Sue June 20, 2010

Different and delicious! I added 1 t. mustard to the dressing ('cause we like it). Found the salad a bit dry, so sprinkled with white wine vinegar to make the dressing a bit more liquid. Beautiful colors, too.

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dianegrapegrower September 06, 2009

I made this and took it to a church potluck where it was enjoyed by many. Thank you Derf and hope you are mending nicely!

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Sharon123 September 02, 2007

This potato salad is fantastic... love the crunchiness & the addded flavor of the Parmesan. I did take a previous reviewer's suggestion and added some low-fat sour cream to the dressing for a "snap"... This is guest-worthy for a BBQ. Made for Derf's Cook-a-Thon.

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Caroline Cooks August 27, 2007

Excellent dish for a hot summer day. I added chopped celery too and also mixed in a dallop of sour cream for the dressing. Enjoyed it for supper and I will enjoy it again tomorrow, leftovers! Thanks, Derf!!

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Big K July 20, 2006

Mmmmmmm, we loved this. Had it with warm toast the first day. Of course there was some left (just the two uf us here) and I was delighted to have it as lunch the next day. Definitely something to make again. Thanks for posting.

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Chef Dudo January 28, 2006
Potato Carrot Salad