Disclaimer: I just started making this recipe this morning, so I don't have final results. Main change I made: instead of roasting, I baked the potatoes on my grill. Quartered medium-size red potatoes, coated them with oil, then put them over the unlit side burners and lit the middle one. Let them cook about an hour. They look great, and I'll finish the recipe (possibly substituting my homemade basil pesto for half of the mayo) as written. Will update. UPDATE: I love this potato salad! As noted elsewhere, my rating is based on the amended recipe I used, so doesn't really apply to the posted one. In addition to the changes I noted, I added a dollop of Dijon mustard and another of pickle relish. My recipe made 2 quarts. I expect it to be gone in a few days.
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Disclaimer: I just started making this recipe this morning, so I don't have final results....