Reviewed: May 23, 2009

Very good! We served this with dinner last night and everyone loved it. I used cilantro instead of parsley since I had it on hand. Also lowered the oil based on other reviews.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MommaMel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2008

I LOVE this salad. The oregano is absolutely wonderful in it. The only slight changes I made, were I used a tsp of dried minced onion for the onion flavor, because no one in my family likes pieces of raw onion in anything. Also, I cut down on the oil a little. And lastly, I sliced the potatoes (skin on) before cooking and added the dressing when they were still slightly warm. After an hour in the fridge (we couldn't wait any longer!!) it was absolutely perfect. It might be even better the next day but ours didn't last that long! Thank you for this great recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

pawprints

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2008

Not as much oil; cut out the onions. Could add green beans

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Carol

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Scottsdale, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2007

I used Mrs. BB's suggestions and cubed the potatoes before cooking. I also used the oil/vinegar combo she suggested and added the celery, scallions, and garlic. I used fresh oregano and parsley and my entire family enjoyed this potato salad that was light and fresh and not like typical mayonnaise based potato salads. If I didn't make the changes based on suggestions, it would have definitely been a 5 star recipe. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2007

This is a good jumping off recipe, but the necessary change is boiling the potatoes already cubed so that the dressing can be added while the potatoes are still hot. Adding an oil-based dressing to cold potatoes just doesn't work. My tweaked recipe is 1/3 cup olive oil & 1/4 cup apple cider vinegar to about 2 lbs of potatoes. My husband likes me to add a tsp of sugar, but I prefer it without sugar. I also add chopped celery, scallions, and a clove of minced garlic.

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

Mrs_BB

Cooking Level: Expert

Home Town: Mandeville, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2006

This was a good start. I roasted my potatoes rather than boiling them. I also roasted the onions at that time. When I mmixed the salad I used fresh oregano rather than dried and added some roasted ret pepper strips. Today I had the left overs that I heated up and felt it was much better warm than cold.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2005

This tasted like cold potatoes soaked in olive oil....not something we really enjoyed here. We each took one bite and trashed the rest. Sorry.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2004

This was OK. After reading the reviews I cut the oil in half, added some garlic salt and garlic pepper.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2003

What a nice change from a creamy potato salad. I used regular potatoes and left the skin on. It was nice and tangy with a little zip and antyhing with red onion is good in my books. I will definitely make again.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2003

Oh yes, just what I was looking for. Very simple and ingredients that combine well for a satisfying meal or side-dish. I've served this to many at home and for parties. Leaving the skins on is a good idea too. This dish reminds me of the Greek version of potato salad I had as a kid. It can be eaten warmed up or straigth from the fridge. It keeps well and also a good way to cook up potatoes you haven't used up that may go bad if you don't DO SOMETHING soon with 'em. Thanks. "Edie" is a household name around our place.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

POP*SIKA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2003

This recipe was okay. I was looking forward to something with a little more "umph". It could have just been because I let it sit a day and a half in the fridge, not sure. Some people liked it but it wasn't like they were all crazy over it.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Mommy of Five

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2002

This salad was good, but I had to use 6 large red potatoes, only half an onion, because it had too much onion for us, and I used an extra tablespoon vinegar.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

JACKIE_P1218

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2001

Yum.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

MADDY92

Cooking Level: Intermediate

Home Town: Nashville, Michigan, USA

Living In: Victoria, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2001

A little oily. I'll cut the olive oil back to 1/3 cup next time. Great with lightly steamed green beans added to it as well.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

EPPIRN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2001

I used 1 pound of small red potatoes and I could have used 1 1/2 pounds for the amount of oil. Also, the olive oil was too strong a taste and I used olive oil meant for salads. I won't make it again.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

KAYE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2001

This one is easy to prepare and delicious!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

L. ELIZABETH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2001

Very good - a little oily - I added extra potatoes. Wonder if the recipe should be 5 lbs potatoes and not just 5 potatoes since red potatoes are usually small.

Was this review helpful? [ YES ]
11 users found this review helpful