Reviewed: Mar. 28, 2011

I added about 1/3 of a cup of jalapeno relish. Much better that way. I also added celery, no mint but fresh dill instead.

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Reviewer:

Shannon

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Mar. 12, 2011

I was looking for a recipe on here similar to one I have made in the past with potatoes, seasoning and oil that I serve cold, but couldn't find it. I saw this recipe and decided to try it. I followed the recipe as written and I do agree with the other reviews that there is too much oil in the recipe. Other than that the recipe was pretty good aside from lacking a little more "oomph". Next time I make this I will try adding to the spices a bit to see what I can do. Perhaps some garlic salt would do the trick.

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Reviewer:

JUDY66

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

Reviewed: May 23, 2010

This is terrific! I used fresh mint and basil (3 times the dried amt.) since I had it and I think all fresh herbs would be even better. I like it this way, but the 2nd time, I added 2 stalks celery, diced, and 3 green onions, sliced thin (green included). I also added 4 slices cooked bacon, chopped up. We plan to pack this in our lunchboxes this week!

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Reviewer:

Therese Cooks in St. Pete

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

Reviewed: Jun. 9, 2009

Although I accidentally overcooked the potatoes (ended up like mashed potatoes,) they still tasted delicious with the dressing. I'm glad to have an alternative to the common bbq potato salad. Now, my food allergic son can eat some, too.

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Reviewer:

Meara

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Aug. 28, 2008

needs work

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Reviewer:

sliker's-Kitchen

Cooking Level: Intermediate

Reviewed: Jun. 9, 2008

I second the too much dressing, but still too much was alright becaue it was delicious! (Plus, less oil will make it even lower in fat.) I used what I had at home so I substituted: parsely for the thyme, russet for the red potatoes, and I had no mint (I bet that would complement it well - next time!) This variation was great!

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Reviewer:

Liz S.

Reviewed: May 3, 2008

Very good. A refreshing change from the typical potato salad of which I am not a fan. I made it for a party at my house and it went over very well. It did however made too much dressing. I would use almost 1/2 as much.

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6 users found this review helpful