Reviewed: Jul. 22, 2009

This is much lighter than standard potato salad. It was a nice change. Thank you!

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zeezeebaker

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Dorchester, Massachusetts, USA

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Reviewed: Jun. 18, 2009

Delicious! I sauteed the onions and peppers as I didn't have roasted peppers and don't care for raw onions. Because I found this recipe so late in the day we actually ate it warm, and everyone raved about how good it was. I must say that the left overs which were equally delicious today for lunch!

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Mrs. Gudewich

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Reviewed: Apr. 22, 2009

Hubby said this was a "do again"! Might try the white balsamic vinegar, though, as the salad would probably be "prettier".

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nwnancy

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Reviewed: Apr. 17, 2009

I didn't mind it and that's the best response it got from my family. No one else liked it at all. An odd texture and combination of flavors.

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Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 26, 2009

This recipe was great! With a bit of experimentation of my own, as well as, a lack of ingredients, I didn't use any of the veggies except the onion. I wanted it to be a bit more creamy so I added some fat free half and half and about 2 tbs. ranch dressing. So goooooood.

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dutchess1414

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Reviewed: Oct. 7, 2008

Delicious — only giving it three because i can't believe garlic was left out. also added some crushed red pepper to make it a little spicier. but all in all a very refreshing, delicious potato salad. add green beans if you like them!

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Little Wing

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

I liked it pretty well, though it was a strong flavor. I added a little brown sugar to the dressing to tone down the vinegar a tad. The vinegar has quite a bite, a little too strong for my taste. Definitely different than regular potato salads, so keep that in mind!

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Jane

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2008

This was delicious! I used purple potatoes from the CSA, red onion, and fresh herbs, so it was very pretty. The vinegar flavor is just right, and I love the veggie combo. The only change I'd make is I'd add more red pepper; the sweetness is a nice complement to the tangy vinegar and artichoke hearts.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jul. 4, 2008

Very tasty change from traditional mayo potato salads. We thought the blend of flavors was excellent. Presentation was pretty too with lots of fresh parsley sprinkled on each serving. (I used Yukon Gold potatoes and left the cubes fairly large to allow for stirring several times while chilling to distribute the dressing evenly but not end up with mush.)

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gapch1026

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Reviewed: Jun. 16, 2008

I must share what I did with this super recipe. I made it as is to take on a camping trip. It was wonderful(my husband agree) the first night with our marinated barbaqued chicken. The next night we had steak. I heated the leftover potato salad in a skillet when the olive oil was hot. After heating a few minutes I added some sour cream. It was so good "the second time around" with our steak. I have to say, Yum,O.

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Sylvia

Cooking Level: Professional

Home Town: San Gabriel, California, USA

Living In: Hemet, California, USA

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Reviewed: Jul. 18, 2007

Delicious! You can also use fresh mustard instead of the powder. Since red potatoes are not as readily available in Europe, you can also use regular ones. I prepared them in the automatic steamer at 100 degrees (Celcius) for 30 minutes and they turned out great!

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Jaz8834

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Reviewed: Jul. 4, 2007

This is delicious. Perhaps those of you who found it bland or unappealing neglected to SEASON both the potato mixture AND the dressing with salt and pepper, as those instructions were not included in the original recipe. It is very important to layer your seasonings. I had bought the feta, anticipating that it would be needed for more flavor, but with the S&P, it was not. Next time, I, too, would use white balsamic for the presentation. I did micro the potatoes, also. Very nice salad.

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LynnieInCharlotte

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Reviewed: Jun. 25, 2007

this was pretty good, i was just wondering if anyone could tell me how many ounces of red potato i would use to equal 10 medium potatoes? the potatoes here vary in size alot. thanks for the low fat salad recipe.

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granny bird

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Reviewed: Jun. 4, 2007

It's not a typical potato salad, and I strongly suggest adding more veggies or some feta. However, it is still delicious!

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VeggieLvrDC

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Reviewed: May 28, 2007

I choose this recipe because I’m not a fan of traditional potato salad. Unfortunately I didn't care for this one either. I enjoy each of the ingredients in this salad but the flavors never really melded together. It wasn’t bad just not great. Also, it isn’t a "pretty" salad.

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cashoda

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 21, 2007

Delicious!! I was assigned potato salad for a picnic and I hate potato salad and refuse to eat anything with mayo in it, so I did some research and found this recipe, with all things I love in it. It was a huge hit, especially with all the other people who are not fans of your average potato salad. I made three minor adjustments, I used kalamata olives, since those are my favorite, I used white balsamic, since I thought it would make a prettier presentation, and I discovered at the last second I was out of mustard powder, so I used a heaping tablespoon of dijon mustard. It was great, will make again. Plus it is picnic friendly!!

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LARANEFF

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: May 1, 2007

So simple to make and incredibly delicious! I used about 3/4 cup of Newman's Own Balsamic Vinegarette dressing in place of the Oil, Vinegar and seasonings.

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Wendy C.

Cooking Level: Intermediate

Home Town: Forked River, New Jersey, USA

Living In: Sanford, Florida, USA

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Reviewed: Apr. 20, 2006

I've been making this recipe for two summers now (yes, it's a good accompaniment for grilled foods) and my wife and I love it. As usual, I would suggest making this as is first, then try substitutions and amount variations. I was surprised that I enjoyed the olives in this!

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Zin

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2005

This was different but good. Let it sit for 24-36 hours before touching and that seemed to help the flavors meld together. I do think this recipe would turn off a lot of people.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jun. 29, 2005

I didn't like the combined flavors. I had high hopes for this one. It's probably just a personal taste issue.

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MFORBES321

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Fullerton, California, USA

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Balsamic Vinegar Potato Salad

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