Reviewed: Oct. 21, 2009

I made this without the eggs (yucko!) and used a packet of ranch salad dressing mix instead of just paprika and it was wonderful! this is now my potato salad recipe!

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Jen

Cooking Level: Intermediate

Home Town: Greenville, Ohio, USA

Living In: Miamisburg, Ohio, USA

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Reviewed: Oct. 20, 2009

I just now made this for dinner tonight. I love it! Lots of flavor.I added some tarragon and mustard to it. It isn't even cold yet and it is yummy already. I roasted the potatoes in a little bacon fat as well. I like the fact that this is not your ordinary old salad. Thank You Ginger. Update: While it is true that I liked this,and when I made it, I thought the family would like it too. Well, it turns out, they don't:( everyone tried it, I was the only one to try it warm, the rest ate it cold. Even my unpicky,will eat almost everything,kid did not like it.They did not like the eggs and bacon in it. Sorry.

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Oct. 3, 2009

Very easy to make following the instructions. I substituted sour cream for some of the mayo. Everyone at the picnic kept saying it was the best potato salad they'd ever eaten.

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Marty

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Reviewed: Sep. 12, 2009

I love roasted potatoes, so I thought this was a great idea from the beginning. I do it a little differently however. Spray the baking sheet with olive oil spray, lay out potatoes and spray them with olive oil as well. Salt and pepper potatoes generously and bake about 3/4 of the way done. Add crumbled bacon to top of potatoes and place back in oven until potatoes are finished. I used about 2 tbsp light mayo and 3/4 cup light sour cream to make the sauce and then add shredded cheddar cheese to the mix. I did not put in onion or the eggs this go around but may try the eggs next time. Great recipe! The whole two pounds was gone almost instantly for only 5 people. If you're making this for a crowd, be sure to increase the recipe!

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jamers007

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Reviewed: Sep. 4, 2009

The roasting makes this potato salad unique. People ask me to bring this to events all the time. It's also very hearty because of the bacon and eggs. I do add dijon to beef up the flavor, and I do half Miracle Whip half Mayo.

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KAREN IN MN

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Reviewed: Sep. 3, 2009

This was really good. I customized it quite a bit by adding celery, dijon mustard and some buttermilk. Roasting the potatoes is a fabulous idea.

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NOVITSKYS

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Reviewed: Aug. 25, 2009

This was a hit when I took it to our friend's cottage. I roasted the onions along with the potatos for half the cooking time. I also cut the Mayo in half, and added ¼ cup sour cream and ¼ cup softened cream cheese, along with some grilled vegetable seasoning. Everyone thought the "roasting" idea was awesome.

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spanky

Cooking Level: Intermediate

Home Town: Ajax, Ontario, Canada

Living In: Bowmanville, Ontario, Canada

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Reviewed: Aug. 22, 2009

This is a very tasty alternative to traditional potato salad.

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Cathy's Kitchen

Cooking Level: Expert

Home Town: Marilla, New York, USA

Living In: Acworth, Georgia, USA

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Reviewed: Aug. 15, 2009

Very good recipe. I actually boiled the potatoes instead and added the eggs to the water. So when the potatoes were done so were the eggs. I really liked the recipe as is, however I did add more pepper and bacon.

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Lish

Cooking Level: Expert

Home Town: New City, New York, USA

Living In: Islip, New York, USA

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Reviewed: Jul. 27, 2009

I've made this twice in the last week. The first time I did not like it it was to bland but we already committed to take it to another party. Both times I used 1/2 cup of mayo and 1/2 cup of sour cream like many of the other recipes suggested but what changed it to a five star the last time I used the correct amount of salt and then unbeknowsnt to me my husband who was helping put some salt on the potatoes before roasting and would put a few grinds in everytime he mixed it up. We are not big salt fans around our house that is why I only put a pinch in the first time but this recipe deffinetly needs the salt to work. I also put more bacon in both times I made the recipe but that was more of our own prefrence.

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Skuba

Cooking Level: Intermediate

Living In: Delaware, Ohio, USA

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Reviewed: Jul. 26, 2009

I really like roasting the potatoes, this is a very nice change of pace from the typical potato salad. However, I think that it was bland overall. I made the first batch following the recipe, let it rest overnight, and I still wasn't entirely impressed. The second batch came out better, I added a touch of garlic powder, salt and pepper to the potatoes prior to roasting them, and this helped somewhat. I added onion powder to the salad as well, but it still is not nearly as wonderful as I had hoped. I am going to have to keep looking for that perfect recipe.

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aivilo elleon

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jul. 21, 2009

After reading several of the reviews, I expected something wonderful. Unfortunately, my family and guests found this potatoe salad bland and not tasty. I ended up throwing most of it out. I went back to re-read the recipe, sure I messed up, but had not.

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Ruth

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Reviewed: Jun. 22, 2009

I have NEVER in my entire life had a potato salad that I would eat more than the obligatory two bites ..... until I made this one. It is sooo good. I have actually made this twice in the past month and both times, my husband and I were fighting over who got the last bite. This really is the best potato salad you will ever have.

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miranjamin

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Reviewed: Jun. 10, 2009

Roasting the potatoes in the oven gave this salad a new twist. I found it much easier than the boiling method, and all of the pieces of potato were perfectly done. I would make this again, but it will not replace my old stand-by recipe for potato salad.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jun. 2, 2009

I definitely put my own spin on this. I added the onions in during the roasting and drizzled olive oil over the potatoes. I added some cheese and ranch dressing after the potatoes were roasted and served it hot. It was delicious.

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WHempsey

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: May 26, 2009

We did not like this with the roasted potatoes. The potatoes are very dry once you bite into them because of being roasted.

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rjnicholson

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Reviewed: May 20, 2009

I have never been good at making potato salad - until now. This will be my go-to recipe. I did add a bit of olive oil, salt, pepper, and lots of herbs (dried rosemary, thyme, etc.) to my potatoes before roasting them, and I used scallions instead of regular onions.

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TINATED

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Reviewed: May 12, 2009

This was very tasty. I had to substitute the rosemary for oregano and i didn't add any eggs. but the out come was great. I used a little more bacon than suggested as well. Also the timing for the roasting of the potatoes was way off. It took 45 minutes for the potatoes to roast. overall great recipe.

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Tu_Sazon

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Reviewed: May 12, 2009

Pretty awesome, I used yellow potatoes I think it would be even better with red.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: May 10, 2009

Didn't have any celery but will next time. Used 1/2 C mayo and 1/2 C Miracle Whip and added 3 tbls Havarti creamed cheese. Used 4 green onions chopped and added them in the last ten min. of cooking time. Truley delicious!

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