The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 6, 2010
Excellent!
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4 users found this review helpful

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 4, 2010
I nuked the spuds and sweet potatoes. This might have been a mistake, as the sweets were very mushy. It ended up like diced spuds in a sweet potato-dressing matrix. I added diced red pepper and defrosted sweet peas to add more color & crunch. I also added a bit of ground cumin and a dash of cinnamon to the dressing. It looked odd, but it was tasty.
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Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 21, 2009
I really like this recipe, the only thing I did differently was to add eggs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 5, 2008
I love this recipe. I make it instead of the old-fashioned salad to accompany down home or caribbean fare. Instead of white I use apple cidar vinegar. ( If youa re not a curry fan it can be omitted)
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tlm

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 16, 2007
I USED RED POTATO'S AND WHITE YUKON GOLD POTATOES, THIS WAS REALLY GOOD SERVED WITH bbq rIBS, UMMMM !!!
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Cooking Level: Professional

Living In: Baltimore, Maryland, USA

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