Reviewed: Jul. 3, 2006

Yummy! I was looking for a lighter potato salad for a hot Phoenix barbecue and this was the perfect complement to the meal.

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groovinchic

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 2, 2006

This recipe is easy to make, and the lemon gives a summer staple an even more summery flavor. I thought it needed more spice than listed (as many other reviewers did), so I added tarragon and garlic salt. (I omitted the season salt). As we like a tangy taste, I added a bit of rice wine vinegar as well as the lemon juice. The worcestershire turns the dressing and whole salad a bit grey - - still tastes great! This is just another example of how you can use a recipe for a jumping off point for your own creations. Great stuff!

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POPPASQUASH

Cooking Level: Professional

Home Town: Boston, Massachusetts, USA

Living In: Tiverton, Rhode Island, USA

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Reviewed: Jul. 1, 2006

Love it! Made it for a B-Day party for my sister and everyone thought that it was great. Extra zing. Better than just plain mayo for flavour. I only used half of the lemon juice. I'm going to make it again today, but I'm going to try it with lime juice instead. That's all I have. I'm sure it'll be great. Love it.

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Nancy

Cooking Level: Expert

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Reviewed: Jun. 28, 2006

Excellant recipe! My new potato salad recipe. I did tweek it a bit and added dill, oregano, garlic pepper grinder,fresh ground black pepper, and chives instead of the green onion. I also used 3 Lg baking potatoes which I nuked for 10 min then peeled and diced. I also used 3 eggs. Ialso just stuck the diced potatoes and eggs in the freezer in a metal mixing bowl while I whipped up the dressing. It tasted great immediately.

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emoon

Cooking Level: Expert

Home Town: Rhinelander, Wisconsin, USA

Living In: Eagle River, Wisconsin, USA

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Reviewed: Jun. 21, 2006

Very good! My husband loved it, always a plus.

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rde1398

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Reviewed: Jun. 21, 2006

This was very good. I did make a few changes after reading some of the reviews. I added some oregano and some dill. I also used olive oil instead of the veggie oil. I mixed everything together and then added the potatoes. Will definately make again (with my changes). Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 18, 2006

Was looking for a lighter potato salad and this is really good. The lemon, I used fresh, compliments the fish we BBQ. Used some red potatoes as well as russet and left on the skins.

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DUCATIMOM

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jun. 14, 2006

A wonderful, easy to make recipe. After eating it with dinner one night I decided to try it with some salsa and bacon bits. These additions gave it a fresh new taste from the previous night.

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Ben Classen

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Troy, New York, USA

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Reviewed: Jun. 12, 2006

Much lighter and zestier than traditional potato salad. The sauce gives it a nice zing without being too intrusive; you can actually taste the potatoes! It was delicious.

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Andrea

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Reviewed: Jun. 6, 2006

Mmm, mmm. Some good salad. Being as it's rather warm, I didn't want to be boiling water in the house. Roasted/baked the potatos on the grill instead. And why in the world would you use veggie oil when you could use olive? No green onions, so used a couple dashes of onion powder. And oregano seems to pair so well with lemony dishes that a couple dashes of that went in as well. Only negative would be that between the oil and the mayo, it can leave the salad with a bit of an oily taste in your mouth. But overall, very good.

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BARNKITTY

Cooking Level: Expert

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Reviewed: May 31, 2006

This is the first time I've made potato salad and it went over great! Even my boyfriend who doesn't like potato salad asked me to make this again. I added a little dill, and only used half of the lemon juice. I didn't have any leftovers- will make it again!

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AshleyAnne

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Reviewed: May 29, 2006

wow! this was a hit at my bbq. Very very good and tasted even better the next day.

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MICHELE RUETH

Home Town: Tucson, Arizona, USA

Living In: De Pere, Wisconsin, USA

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Reviewed: May 18, 2006

Absolutly fabulous!! My guests and family loved this receipe...will make again.

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Laura Thompson

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Reviewed: May 15, 2006

Very good! This is not your average potato salad - it has a nice clean, lemony taste. Will be great for summer BBQs. I used fresh lemon juice & next time will decrease to 1/4c. Just a bit too lemony. I will also decrease the amount of parsely (I used dried since I forgot to buy fresh) 3T was way too much! Almost gave the potato salad a greenish, grey look - almost like I let my potatoes go grey (which I didn't). I added extra celery & green onion - I like a crunchy potato salad. Overall, a keeper recipe!

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MKETTERICK

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

Living In: Lakewood, Ohio, USA

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Reviewed: May 4, 2006

Was very good!

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TTCGREEN

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Reviewed: Apr. 17, 2006

Fabulous! I used two eggs rather than three, omitted the lemon juice and added about 3 tsp. of Tabasco. Everyone enjoyed it very much. Next time I will keep a closer eye on the potatoes though as they were overcooked for my taste, but that was my fault :(

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Feb. 14, 2006

Don't make the same mistake I did and taste the lemon mixture before you put it over the potatoes. This is by far the most delicious potato salad I have ever tasted! Wow!! Better than my mom's? Didn't seem possible but it is de-lish!! Yummy, yummy & yummy!

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TSBEGLEY

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Reviewed: Feb. 9, 2006

HANDS DOWN the tastiest potato salad I've ever had! And the best part is that most of the ingredients I had on hand. So delicious and fresh-tasting. Definitely awesome. :) I didn't have the dried mustard, so I used a little squeeze of regular yellow mustard in it's place. And I didn't use all of the dressing, but I stuck with all three eggs and I'm glad I did. Next time I won't cook the potatoes for the whole 15 minutes, but really this recipe was great! Thanks!

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Kari

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Port Hueneme, California, USA

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Reviewed: Feb. 7, 2006

I love the idea of the lemon. This is very good. Measured everything exactly. *1/3 cup celery=1 stalk* Used red onion instead of green. Diced my potatoes first and could see that 3 eggs would be a bit to much for me so only used 2. Thought I had season salt and had picked up 'chicken barbeque seasoning' by mistake so used 3/4 tsp. paprika and 3/4 tsp. Old Bay. This worked out very well; therefore added salt. I would agree that 1/3 c. lemonjuice is a bit tart but sometimes depends on the lemon. The nice thing about making a dressing beforehand is that one can adjust accordingly. I added a bit more sugar to cut down on the tartness and added some lemon zest to make it taste more lemony instead of just tart. This added a new dimension to the dressing. I agree that there is a bit more dressing for the 5 cups potatoes but again, a personal preference. It wasn't 'soupy' but I would like it a bit less 'loose'. Next time I'll just add 1 extra potato. All in all a great recipe and will make again with the adjustments. I was tempted to throw in some dried dill, as I thought that would compliment the lemon but decided against it for the review. Thanks for the nice recipe.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 5, 2006

The BEST potato salad I've ever tasted. Much lighter tasting and more flavorful than traditional potato salad. My picky husband loved it too. I added black olives and ground red pepper - delicious!!! If you love the taste of lemon, this recipe is a must-try.

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