Reviewed: Jun. 18, 2002

Looks great but the dressing is missing a little something - I'll play with it and give it a little kick next time - maybe some Ginger or a Fruit Based Hot Sauce.

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Reviewer:

Doug Matthews

Home Town: Princeton, New Jersey, USA

Living In: Mendham, New Jersey, USA

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Reviewed: Jun. 17, 2002

I enjoyed this salad, as did my sister, but my husband did not. He was expecting a more traditional potato salad. I liked the dressing so much that I made it a couple of days later just to put on a tossed green salad. Yummy!

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TeaPincher

Cooking Level: Intermediate

Living In: Mount Pearl, Newfoundland, Canada

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Reviewed: Jun. 16, 2002

The best thing about this potato salad is that it looks nice. I served this at a picnic today and had several people inquire about it before we ate and no one comment on it after that. It was rather bland and nothing special. The recipe is going the same place the leftovers did - in the trash!

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THADANDBRANDI

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Reviewed: May 27, 2002

Excellent! I used a little less oil to cut down the fat..and it was fantastic. Served this with jerk chicken and mango salsa. Will make this potato salad again!

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Reviewer:

GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 18, 2002

This is excellent! I prepared it ahead of time and took it on a camping trip - everyone loved it!

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HOLLOWAM

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Reviewed: Sep. 4, 2001

Very unusual and delicious! I skipped the cukes and added a little extra lime juice and oil to the dressing. I'll make this one again.

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Always Cooking Up Something

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 24, 2001

The sweet potatoes and russet potatoes took way too long to cook and still didn't cook evenly. The dressing is great, though!

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SAMX

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Reviewed: Jul. 5, 2001

This recipe is a great "warm weather" salad. It's different and tends to be more impressive than the traditional potato salad at parties and BBQ's. I made it for a pot lock BBQ and already have to send it to everyone who tried it. Great mix of ingredients. They really compliment each other.

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LADYMACBETH

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Reviewed: May 30, 2001

This recipe is the greatest. I cant stop thinking about it. The people that said this doesnt taste good or it takes too long to make are crazy. I put in more mustard than the recipe said -- how could you even taste 1 teaspoon of mustard in with all that salad? I used like 2 tablespoons of mustard, and it had a pretty good flavour but not too overpowering. Also, I think it calls for the juice of an entire lime. Dont waste your time measuring out the juice from your limes. Just squeeze it all in there! Also, when I made it I forgot the peanuts, but I'm sure that will be an interesting twist the next time I make it!

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MBCLINE

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Reviewed: May 8, 2001

This recipe sounded good, and a change from your regular Potatoe Salad. The time that it takes to make it is totally misrepresented, Hey it took forever just to chop the cilantro and then the cucumbers and then to peel the potatoes and to cut the corn off the cob before...how can you say the prep time is so short? The taste was ok...it was different. I took it to a Ladies Club Salad luncheon, I have ALOT left over.

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WENDYTX1959

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Reviewed: Aug. 14, 2000

delightful salad that I will serve again. This recipe is much lighter than a mayonnaise based potato salad and much more flavorful.

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Jerrol

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Reviewed: Jun. 21, 2000

This was the best salad I had in a long time. I really enjoy cooking. Doreen Armitage

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Doreen

Cooking Level: Expert

Living In: Binghamton, New York, USA

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Reviewed: May 29, 2000

I thought that this recipe was terrible, which really surprised me after reading the other reviews. Made it for a potluck...it was a ton of work, and the taste was so average that I did not even take it to the potluck.

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RAL

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Reviewed: May 28, 2000

This was an absolutely fabulous change from 'regular' potato salads! I will make this again, soon!

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Reviewer:

CHEFETTE

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: May 22, 2000

I used this recipe in a catered luncheon I was doing. Everyone just went crazy over it and wanted the recipe. After I had finished preparing it, my husband found it in the fridge and was upset that it wasn't for him. I gave him a taste after the luncheon, and he thought it was wonderful. The aroma just makes your mouth water!

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