I was searching for south american potato recipes when I found this one. This really was a great version of potato salad! I served it with BBQ chicken breasts and a green salad. I was surprised how beautifully the lemon, dill and olive flavors blended. I'm usually not a big fan of dill and I almost skipped it. I'm glad I didn't! I loved the mixed vegatables in it; I also used cooked frozen mixed veggies as others suggested. My only other substitution was using yellow mustard instead of ground, but I do that with just about any recipe that calls for ground mustard. It is cheap, easy and always on hand. The recipe does lose one star because my kids did not like it (ages 7 and 2). They don't like any potato salad I've found yet, though. They suggested trying this recipe with honey mustard instead of regular. If they like it with that change I'll let ya'll know. ;) Thanks so much for such a great recipe! I'm eating the leftovers for lunch. YUM!

Reviewed On: Jul. 19, 2011

Four stars! This recipe is a good starting point, something to tinker with different ingredients like veggies and seasonings. The sauce is very much like what you would use in a from-scratch mac and cheese, and worked well. I used some cooked elbow macaroni I had on hand instead of the egg noodles so mine was very much like a mac-n-cheese dish, but the egg noodles would be great. Honestly, I just eyeballed how much cooked noodles to use for how much sauce I made so I can't really comment on the noodle-to-sauce ratio in the recipe. I doubled the sauce as others suggested, but for the small can of tuna I use that was excessive. The sauce was bland, so I had to kick it up a notch with some spices. May fave was hot sauce. I aso used cooked frozen carrots and peas instead of the can. My kids were so hungry I didn't put mine in the oven, but it reheated great in the oven for lunch the next day so the step isn't totally useless. Overall, a keeper. Thanks Cat!

Reviewed On: Apr. 8, 2011

What a fantastic idea! No need to change a thing, this worked perfectly as is. I wanted to have my baked potatos ready when I returned from shopping and stumbles across this recipe. My potatos were in the crockpot several hours longer than I had intented and the skins were only a little tough on the bottom. I will definately be doing this again. Thank you for a fantastic recipe!

Reviewed On: Jan. 25, 2011