Reviewer:

Reviewed: May 31, 2011

I hate mayo (and Miracle Whip) and eggs so this was perfect! The reason I gave it 4 stars instead of 5 is because I thought it was a little bland as is. I added more chives, dill, a little mustard, and some pickle relish and it was great! I keep going back for bites. Husband liked it too. He said it was good but I think he misses the mayo and eggs...too bad! :)

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Reviewer:

Leah00

Reviewed: May 15, 2011

Great base recipe I could bend and make more personal by adding our family's favorite potato salad ingredients. To make a baked potato salad, I added in crumbled bacon, chopped green onions, shredded sharp cheddar and a few spices. I also used reduced fat sour cream. Very simple.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 19, 2011

Very nice change from mayo-based potato salad. I followed the recipe, but did add extra chives (another 1/8 cup), 1/8 c chopped fresh dill, a few tbs chopped fresh parsley and tbs very finely chopped rosemary, and combined the dressing ahead of time to let the flavors blend while the potatoes were cooking & chilling. Took to a potluck & was very good. Has the flavor profile of a good sour cream/chive baked potato, in handy salad form. Will make this one again!

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Reviewer:

Snermy

Reviewed: Jan. 17, 2011

Excellent, tangy, without mayo. Needed salt and pepper, but was so good!

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Reviewer:

ctrox

Reviewed: Sep. 24, 2010

Love this potato salad! Make sure youre not shy with the salt after the it sits in the fridge over night or for a couple hours, also I added some white pepper, it had such a great creaminess. Everyone loved it a our work picnic! no one could tell that it was low fat, they appreciated that it wasnt super heavy like most mayo salads are!... I even used low fat plain yogurt!!

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Reviewer:

SarahBeth

Reviewed: Jun. 30, 2010

Not bad but needs some bacon flavoring in it. I needed my potatoes to be a bit softer than normal so the flavors mixed more together

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Reviewer:

earnold

Cooking Level: Expert

Reviewed: Jun. 28, 2010

I added crumbed bacon and shredded cheddar cheese. The sauce needed more "zip", so I added part of a packet of Hidden Valley Ranch dip mix. Also, no yogurt on hand, so I used light sour cream. Turned out great. Best made the night before serving or at least several hours before serving.

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3 users found this review helpful

Reviewer:

shellidawn

Reviewed: Jun. 20, 2010

This was pretty good, though not outstanding, as written. I followed the recipe exactly, and at the end was left with something that was significantly lighter than a traditional mayo-based potato salad, but also much more bland. I helped the flavor by adding another clump of chives from the garden (an additional 50% of what the recipe called for, I think), a bunch of salt, pepper, and garlic powder. By the time I was done I probably would have rated it a 4, but only a 3 as written. It's a great idea and it went over well at the party I was at, so I might experiment with it to find a better balance of flavors, but I probably won't make again as written.

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