Those of you who are complaining about too much vinegar (especially when you specify that you used 'white viengar') -- READ the RECIPE and recognize that it calls for white WINE vinegar, which is considerable different in sharpness from white vinegar (simply acetic acid). If you are unwilling to part with the extra few bucks for the correct ingredient then don't waste your time making or reviewing the recipe. Made with white WINE vinegar or red wine vinegar, or even cider vinegar, it will taste fine. If you are expecting a flavor similar to mayo based potato salad you should forgo this recipe and stick to the mayo potato salad. There's no comparison! I love this recipe, although I do add some sweet onion and red bell pepper and plenty of salt and pepper, and leave the skins on. Fresh herbs such as basil, oregano, or rosemary would be good too, but I wouldn't use dried for this recipe, they wouldn't do it justice! But it is also fine as -- sometimes less is more!
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Those of you who are complaining about too much vinegar (especially when you specify that you...