Reviewed: Jun. 23, 2011

This recipe is lovely, the flavors and textures are well-balanced. Tasty and refreshing. BUT it makes way more than 8 servings. More like 16. I hope the ladies at the bag lunch meting are hungry!

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3 users found this review helpful

Reviewer:

Anne In NC

Reviewed: Jul. 11, 2009

Excellent recipe. A few tips to make it perfect: 1) I used only 8 red potatoes instead of 14. This way, you can get more flavor from the veggies. 2) Make sure the potatoes are fully cooled before adding them to the dish (2 hours in the fridge will do.) 3) I added about 2 teaspoons of salt and 1 teaspoon of pepper to the dish.

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Reviewer:

MLESNY

Reviewed: Nov. 16, 2007

I made this for my daughter's high school graduation party and it was a huge hit with all our guests, from the grandparents down to the teenagers. I followed the recipe except that I almost doubled the ingredients for the dressing. Making the amount of dressing listed left it too dry in my opinion. I have made it for several other occasions and I always get great compliments on it.

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Reviewer:

MICHELLE MCLAREN

Reviewed: Jul. 6, 2007

The best thing I can say about this is that it's different. I found it very labor intensive and only passable in flavor. Glad I try out recipes before making them for pot lucks!

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Reviewer:

HUBIE1

Cooking Level: Expert

Reviewed: Jul. 5, 2007

My husband wanted me to make potato salad, but I wanted a healthier version without so much mayo. I was VERY disappointed! I should have read the reviews before making it. I agree that it needs LOTS more dressing! I couldn't taste ANY! Adding vinegar is also a good idea, since olive oil doesn't have much taste anyway. There was definitely something missing. I was embarassed to show up at a picnic with it. Sounded like a great idea for something different. But, I don't think I dare try it again.

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Reviewer:

KAMIFAY

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: North Salt Lake, Utah, USA

Reviewed: Jun. 23, 2007

This was good but not great. I had to add a splash of red wine vinegar as suggested by another reviewer. Even then I think it needs twice as much dressing. We really couldn't taste the dressing at all. I had no romano cheese so we used feta and it was a good option - salty and very tasty among the mild veggies. Thanks for the recipe; I'll make it again with the extra dressing.

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Reviewer:

Mary D.

Reviewed: Jul. 22, 2006

I made this recipe for a pot luck. It was a great hit. I used balsamic vinegar/oil/ dijon dressing, instead of just the oil. I just made it again. I guess this recipe will be my take to party recipe for the summer.

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5 users found this review helpful

Reviewer:

mosaun

Reviewed: Jul. 21, 2006

I would give it a ten if I could, I just found this to be very good & more like a meal in one with the potatoes and beans. I didn't have the romano cheese but it didn't need it. Excllent on a hot day or not. Will be making this again ;-)

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8 users found this review helpful

Reviewer:

ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

Reviewed: Jun. 27, 2006

Very tasty and light - perfect for hot nights. My kids love it and I can get all these veggies in them at once! I decreased the amount of most ingredients for a smaller batch. Very pretty - a good one to take to potlucks!

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Reviewer:

JENN8671

Reviewed: Jun. 1, 2006

This was very good, but the quantity is huge. That wasn't a problem for us because we just continued eating it through the week. Still tastes good the next day although the potatoes do get soggy. The other vegetables stay crisp. As good as this salad is, I think the dressing needs some zip. I may tweak it with some vinegar next time I make it.

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4 users found this review helpful