Reviewed: Jul. 2, 2004

A great alternative to the regular potato salad. I skipped the peanuts and didn't miss them. I would recommend placing this in the fridge before serving. Probably even better after sitting overnight. I could have even used a stronger flavor and will probably add more of the dressing next time.

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LINDSMAC

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Reviewed: Jun. 3, 2004

I did not care for this salad - it tasted bland, even though I followed the recipe exactly. There was not enough of the dressing to cover/mix with the potatoes, so they were dry, and I only used one potato of each kind. Sorry, but we threw the whole batch out, it just didn't taste good.

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Lynne

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Reviewed: May 23, 2004

Light and cool - perfect for a barbeque/picnic when you don't want to deal with the mayonnaise of regular potato salad. I didn't have cucumber on hand, but celery worked splendidly. :)

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PEMBERLEY

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Reviewed: Apr. 19, 2004

If you're short on time andor ingredients, I recommend Newman's Own Parisienne Dijon Lime Salad Dressing. It's a great substitute!

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7 users found this review helpful

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Amanda

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Reviewed: Feb. 8, 2004

This is a wonderful recipe. The flavors of the ingredients go together very well. This is a keeper for me.

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5 users found this review helpful

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MRSLUCKYSTONE

Living In: El Paso, Texas, USA

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Reviewed: Jan. 28, 2004

Cooking time for russet potatoes WAY too long. I thought it was too long but did it anyway, and they turned to mush, so I had to start over with the russets. I would cook the russets and sweets together for no more than 15 minutes total time. It's an interesting recipe.

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DAFFY2

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Reviewed: Aug. 8, 2003

This was a fantastic change of pace for the everyday ho-hum version of potato salad. I'm so tired of making it the way my mom makes it (not that there's anything wrong with it, Mom!). This is like an explosion of flavors. The sweet potatos and lime based dressing really make this dish. It was easy to prepare and a big hit! Definitely one of my new favorites.

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Susan

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Reviewed: Jul. 4, 2003

I really liked the idea of this recipe, but agree with another reviewer that it needs some adjustments. I used a Yukon; as another reviewer suggested, and I thought the texture was a little too soft. I only used 1 T of cilantro (my herb garden in waining!)and I will use the 3 suggested next time. I think the peanuts are a great idea for texture, but not quite the right taste. Might almonds, walnuts, or even cashews be better? Definately taste before serving........I bumped up the salt and pepper. I thought the onion added a much needed zing, and might even add just a touch of cayenne to the vinegarette next time. I know this sounds like I have torn apart the recipe, but I do like the idea of a creative and mayo-less potato salad, and I will make this again!

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KITCHENWHICH?

Cooking Level: Intermediate

Home Town: Owatonna, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 27, 2003

I brought this to my family reunion pot luck dinner and got rave reviews from those in my family with less traditional tastes!!! Like one reviewer wrote its not your typical potato salad, but then again its NOT suppose to be. Its delicious and different and thats why I and others appreciated it and liked it. Next time I would even try it with all sweet potatoes as they were soooo delicious with the combo of other ingredients. T he dressing was awesome.

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Jides

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Reviewed: Apr. 2, 2003

This is a unique recipe for a different potato salad. For Weight Watchers -- it has 4 points per serving. I cooked white and sweet potatoes together and tested their doneness at intervals. Added frozen corn at last minute. The only change I made to the recipe was to add some curry powder --- made all the difference in the world....picked up the flavors of sweet potatoes, as well as other vegetables. I will be making this recipe for a long time.

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35 users found this review helpful

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Char

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2003

I thought this was a really good recipe. I do not like mayo-based salads so this was a great potato salad. Nice flavor and goes very well with a Caribbean-themed menu as other reviewers have mentioned. I will make this again, especially since I overcooked the sweet potatoes just a bit the first time.

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4 users found this review helpful

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THOLBROOK

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Reviewed: Jan. 14, 2003

Served this at our housewarming party and I got tons of compliments on it. It's colorful, has lots of taste and different textures. Not your typical potato salad -- definitely improved and healthier.

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4 users found this review helpful

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CLARISSAO

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Reviewed: Sep. 27, 2002

5 stars only for Great recipes -- this one deserves it! Don't be put off by negative reviews... some people just don't get it. This is NOT a potluck item or the deli slop you get at the supermarket; it's designed to be featured in a menu of complementary dishes. I continued the Caribbean theme and grilled jerk chicken (Jay's), accompanied with a spicy mango salsa (both recipes on this website) and rice. As with all dishes calling for produce or herbs, freshness is key! -- most ingredients were purchased the same day at a farmer's market. Used Yukon potatoes and fresh sweet corn sliced from the cob. Cucumbers add an unexpected freshness and texture. After a decade of cilantro overkill, this dished utilized it for maximum definition. The dressing was wonderful; just added a little extra lime for zip. Will be using this dish repeatedly -- especially at potlucks where previous reviewers will leave it for me to take home and devour!

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CARLYOK

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Reviewed: Sep. 11, 2002

Come on people!Doesn't anybody taste the dishes they make before they serve them?!I'm so tired of people giving a recipe a bad review because it didn't have enough flavor,salt,spice etc.Adding more flavor is about the easiest change you can make to a recipe.Make it,taste it,if it needs something more for your taste,add it!Everyone's taste is different~think for yourselves!Don't blindly follow a recipe that was made to a different persons idea of flavorful! That said~this was a great start and a great recipe once I personalized the flavor level.I added more lime,mustard,garlic,salt and pepper,and used 1Tbs veg. oil and 1Tbs peanut oil.I also used Yukon Gold potatoes because I like their texture more than Russet's.Great looking,great tasting,great texture! Enough said!

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EMAPERU

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Reviewed: Aug. 24, 2002

I would never consider this a substitute for regular potato salad. This might be a good side dish for an open minded group, but even the most adventurous eaters at our gathering weren't impressed with the very different flavor. Sorry.

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HARMONYRN

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Reviewed: Aug. 11, 2002

Must have a open mind for this dish. It is not to be compared to any other pot salad.

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DENI HINES

Cooking Level: Expert

Living In: La Grande, Oregon, USA

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Reviewed: Jul. 13, 2002

A must try! I have been making potato salads for years, and this one is tops. For probably the first time in my cooking career I did NOT change or add anything to a recipe. It's perfect just the way it is! I love the contrasting textures and flavors, and friends commented on the beautiful presentation. Thank you.

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19 users found this review helpful

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GRANOLAGIRLTOO

Cooking Level: Expert

Home Town: Lakemont, New York, USA

Living In: Little Valley, New York, USA

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Reviewed: Jul. 8, 2002

Maybe I'm in the minority here, but I thought this recipe was terrible. It doesn't make nearly enough dressing for the salad, is time-consuming to make, and tastes rather bland.

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ALLISON B

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Reviewed: Jun. 28, 2002

I made this recipe for a cook out with friends and we all loved how light and delicious it was on a hot day!

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ONEWISH

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Reviewed: Jun. 24, 2002

A delicious potato salad; much better than mayo-based salads. I would suggest using a Yukon Gold potato instead of the russet; better texture and flavor. I will make this again and my guests loved it too.

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SVPORTER

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Caribbean Sweet Potato Salad

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