Reviewed: Nov. 20, 2011

The dijon made it quite strong! I would actually suggest a little less and maybe a little more basil? Not sure.

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Reviewer:

JENISCRAPPIN

Reviewed: Jul. 4, 2011

This was awesome. The herbs combined with the dressing gave it great fresh flavor. All raved. I roasted my potatoes first in small chunks and that made it extra yummy.

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Reviewer:

AANDLH

Reviewed: Apr. 24, 2011

I was looking for a copycat recipe for a local restaurant's potato salad, and this came pretty close. Since the potato salad I was trying to replicate only had red potatoes and green onions, I just used that with the dressing. Fantastic! I can't wait to try it "as-is" because even my husband, a non-potato-salad fan, loved it. Feta cheese would probably put it over the top for me (in a very good way!) I'll be using this again. Light and easy - two words I love to associate with any recipe in my house.

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Reviewer:

Nashville Nosher

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Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA

Living In: Nashville, Tennessee, USA

Reviewed: Nov. 8, 2010

Delicious!

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Reviewer:

KBJR

Cooking Level: Intermediate

Living In: Dar Es Salaam, Dar Es Salaam, Tanzania

Reviewed: Apr. 26, 2010

This salad was good, I followed the recipe closely, the only changes I made was cut the oil to 4 tablespoons, and use rice wine vinegar because I didn't have any white balsamic. As I said, the salad was good, but nothing extrordinary, also it reminded me A LOT of a salad I used to make from a Betty Crocker cookbook. I will likely make this again IF I'll be making potato salad again, but this didn't wow me enough to want to make it again soon (I am not a potato salad lover though).

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Reviewer:

BOGINIA2

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Nov. 16, 2009

OMG so good! This will be my go-to potato salad from now on. So much healthier than mayo based potato salads! This was absolutely delicious. I didn't have tomatoes so those were omitted. I also used regular balsamic vinegar instead of white balsamic vinegar. I really can't say enough about this salad! One tip: I always overcook my potatoes when I boil them, so I cubed them and roasted them in some olive oil at 450 degrees for about 20 minutes and they were perfect. Because I used olive oil to roast, I cut the oil in the dressing by a tablespoon. I will probably use even less next time. There will definitely be many next times!!!

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Sep. 17, 2009

Delicious and perfect for hot weather, without mayonnaise. Next time I'd cut down to one clove of garlic -- it was a little overpowering for me.

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Reviewer:

honeybee

Reviewed: Sep. 13, 2009

What to make when all I have in the house is potatoes & tomatoes? Yum! I also added a red pepper & a can of black olives, & I omitted the celery as we're not huge celery fans. Delicious!

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Reviewer:

Michie

Reviewed: Jul. 17, 2009

Really good. Was out of white balsamic vinegar so used rice vinegar instead. Next time will have the correct vinegar as mine was a little too bland. Added a little green pepper and a pinch of sugar. A keeper for sure. Thanks Jean.

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