Reviewed: May 27, 2012

Loved the potato salad. I didnt have any red peppers so I added more celery. We all loved it. Thank for the healthier version of potato salad.

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Reviewer:

cmlaplant

Reviewed: Mar. 9, 2012

My husband loved this recipe. We like potato salads that do not include any type of pickles. This fit the bill. Using the fat-free mayonnaise (what the recipe calls for) really did help cut down on the fat. The sweet red pepper really added a lot of flavor to the dish. Whenever I make a dressing that has any sugar in it, I always mix up the dressing and let it sit for at least an hour. I stir it several times to ensure that the sugar melds with the other ingredients before adding it the actual salad. This held up very well for several days without getting the least bit watery. Worked great in lunches. I will be making this one again. Thanks for sharing.

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Feb. 18, 2012

This was super easy to make and big on taste. I didn't have all the veggies on hand but it still came out amazing. I also threw in some pickles and pickle juice. I went without the eggs but threw in some hemp hearts for added protein. So good!

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Reviewer:

bodgepodge

Cooking Level: Intermediate

Home Town: Uxbridge, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Jul. 17, 2011

I love this recipe. It has such a light flavor, when most potato salads are heavy. Enjoy!

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Reviewer:

Jen

Reviewed: Feb. 5, 2011

LOVED THIS RECIPE! I can't wait to make this again it was absolutely wonderful!

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Reviewer:

Knstultz

Reviewed: Sep. 22, 2010

A friend made this, and I loved it. I especially like all the crunchies in this potato salad. I found out after I made it tonight, though, that she left out the cider vinegar. I like it better that way.

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Aug. 4, 2010

Great recipe. I substituted nonfat greek yogurt for the mayonnaise and it was great, plus a little healthier!

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Reviewer:

hrblindberg

Reviewed: Jun. 7, 2010

add relish next time.

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Reviewer:

Jack

Home Town: San Marcos, California, USA

Reviewed: May 31, 2010

I have been avoiding potato salad because I couldn't find a healthy version . . . this is it! Like others I had to change it up a bit. I used half a Vidalia onion and no green ones. My dressing was a mixture of light Miracle Whip (YUCK on its own, but very low fat), light mayo, and light sour cream. I added no salt, just black pepper and dry yellow mustard. I used white wine vinegar and my mother's secret ingredient: a little shot of dill pickle "juice" from the jar. Instead of parsley I used fresh thyme. It's wonderful!

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