The reviewer gave this recipe 1 stars. This recipe averages a 3.75 star rating.
Reviewed: May 10, 2009
I like the idea of adding escarole (as in wilted green salads) but this recipe seems to have several ingredients missing- onion, sugar. It was very vinegary. I ended up making a more tradtional dressing and tossed with the bacon-potato-vinegar mixture to salvage the dish.
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Photo by CJ McD

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Oshkosh, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.75 star rating.
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Reviewed: Jan. 12, 2009
Awesome!.. I didn't have a lb of bacon, although I probably would have cut that in half... I used what I had which was about 3 slices,next time I'll use more. I also didn't have escarole, so I sliced up celery and added it to the hot bacon to cook a little towards the end. I also added salt, pepper and a little paprika for the top.. The flavors of egg, bacon, celery combined with the vinegar were delicious!.. The vinegar mellowed as it sat for a while... I will make this again!
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Cooking Level: Intermediate

Living In: Modesto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.75 star rating.
Reviewed: May 31, 2008
Fantastic! I added Kalamata olives, celery, and onion to the recipe - and it was a knock-out!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.75 star rating.
Reviewed: Jan. 5, 2003
This recipe is very tasty. A very good potato salad to try away from the normal version.
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16 users found this review helpful

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