Reviewed: May 22, 2012

This was a refreshing change from other salads that I have had in the past. The number of ingredients was simple and left the palette clean. Not to heavy on the onion or over powering on the dill. My changes where... I cut the potatoes to about 3/4" to 1". I just under cooked them so that when they finally cooled they were fork tender. I really like dill so I almost doubled the amount. Because I made the salad a day ahead, that allowed some of the moister from the Mayo and Lemon juice to be absorbed in to the potatoes, and not be so goopy. Finally, right before serving I added freshly cooked crispy bacon bits for a little crunch and a little saltiness. Everyone liked and commented on the salad. Enjoy.

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Reviewer:

RUBINJACKSON

Reviewed: May 9, 2012

Five star review, 2 Thumbs ups

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Reviewer:

sslariviere

Cooking Level: Expert

Home Town: Hawkesbury, Ontario, Canada

Living In: Kingston, Ontario, Canada

Reviewed: Apr. 8, 2012

Increased the mayo to a cup, used fresh dill which I think was key, a tablespoon of dijon, and the juice from half a lemon in addtion to the other ingredients. Made this the day before serving so all flavors would meld. So good! Loved the Italian dressing in this. Will definately make again!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Dec. 10, 2011

Hubs said he didn’t care for this so much as it didn’t have enough “goo” in it. He also commented it was on the bland side. In my opinion he’s wrong on both counts! What he didn’t love about it is exactly what I did! It’s not overly gooey and mayonnaise-y – the dressing is lighter and fresher than the standard mayonnaise-based potato salads. I didn’t use the commercial Italian dressing, choosing to make my own light vinaigrette (3 parts olive oil to 1 part white wine vinegar and a little minced garlic). As for it’s being bland, what?! You’ve got the fresh taste of the dill, the green onion and the tang of the lemon juice and Dijon. What I really liked about this was that you could actually taste the potatoes! So I guess this might be called a dressing for potatoes, not potato salad, where the flavor of the potatoes seems to typically get lost. Three stars from him, five from me – four stars between us.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 16, 2011

The best potato salad I have ever had!!! It is requested of me at every gathering.

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Reviewer:

Devin'sgirl

Reviewed: Sep. 26, 2011

made this for a bbq and it was a hit! i love dill and this was great way to dress up a normally boring potato salad ~ everyone wanted the easy recipe

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Reviewer:

selidab

Cooking Level: Beginning

Living In: Jonesboro, Arkansas, USA

Reviewed: Sep. 18, 2011

This was just OK. Nothing blew me away by it. I DO love the fresh dill in it- nice touch, but it was mediocre to say I'd put it in a rotation here at home. I also subbed 1/2 mayo 1/2 reduced fat sour cream...

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Reviewer:

maryjane27

Reviewed: Sep. 10, 2011

kinda twangy - but good. i would use less italian dressing next time and lots more dill. but still great and we will make again!!

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Reviewer:

torreylynn

Reviewed: Aug. 29, 2011

The mixture was a little too tangy immediately after mixing together - but overnight in the fridge was perfect! Even my husband who won't eat mayo-based potato salad loved this.

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