Reviewed: May 24, 2012

The recipie was delicious as is but I tried a variation to suit my taste. Omitted the corn but added chunks of pineapple and cashews for peanuts. Cooked potatoes the night before but mixed in dressing right before the barbecue and added nuts at the last minute. Play around with the seasoning a bit (I added a spritz of Siracha to the dressing to kick it up). I would think with the pineapple shredded coconut might be a nice addition as well.

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Reviewer:

STORMCLOUD319

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Sep. 4, 2011

I love this salad! I leave out the peanuts and add pine nuts due to an allergy, but is works well without them too. I also omit the cucumber, just cuz it seems out of place. I add black beans, yummy! Thanks for this recipe!!

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Reviewer:

CookingNana

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Cooking Level: Expert

Living In: Loveland, Colorado, USA

Reviewed: Aug. 31, 2011

Not a crowd pleaser :(

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Reviewer:

sngatlanta

Reviewed: Aug. 9, 2011

This recipes was GREAT... I messed around with the ingredients a lil... I had a can of drained and rinsed black beans (for protein) and I used olive oil instead of canola. Excellent dinner. I recommend serving room temp. (you can taste more of the flavors that way).

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Reviewer:

kwf27

Reviewed: Jul. 30, 2011

Great salad, shared with several friends

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Reviewer:

kathyinthekitchen

Reviewed: Jul. 25, 2011

This was a nice change from the mayo based potato salad. Nice flavors that everyone enjoyed. Will make again. I made as written. Next time though I will cook my potatoes less than they say as they did get a bit mushy. I just need to watch them closer.

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Reviewer:

happycook

Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

Reviewed: Apr. 11, 2011

Very good. I added more cilantro and lime as recommended and it has a little kick but not too much. The sweet potato softens the blow. Impressive.

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Reviewer:

Blagburnd

Reviewed: Apr. 6, 2011

Great fun twist on potato salad. I think next time that I will add some black olives or kalamata olives for some extra zing. It was better after it sat for a while as well.

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Reviewer:

cindy

Reviewed: Feb. 12, 2011

This recipe is awesome...substituted pecans for the peanuts, yams instead of russet potatoes, peas instead of corn, and olive oil (1/2 to 2/3 the called for amount) in place of canola oil. Vegan, vegetarian, healthy, whatever...this dish was tasty!!

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