This potato salad is really tasty, especially with garden-grown tomatoes. I omitted the bacon and used veggie broth rather than chicken broth. I used teaspoons of dried parsley instead of tablespoons of fresh. Also, we were out of pickles, so I used pickle relish and added some dill weed instead. :) NOTE: This dish took a lot longer than 25 minutes to prepare. More like 90, if you include boiling and peeling the potatoes and eggs. And longer if you include letting them cool.
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