RUBINJACKSON Recipe Reviews (Pg. 1) - (18801937)

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Tangy Dill Potato Salad

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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Reviewed: Aug. 23, 2010
Aug 21st 2010, I made this for my friends massive summer BBQ and Pig Roast. I changed the serving size to 30 people and it still wasn’t enough. Even when it just broth / soup in the bottom of the pan, people came by and dipped bits of food to soak it up. I actually never got a taste but everyone loved it. Several people told me to make again next year. The only changes I made were these. I used unsalted butter, I left out the scallops (allergies) and I added a some andouille sausage. For onions, I used Walla Walla’s (I live in the Northwest) I added the sliced sausage just as the onion, garlic and parsley mixture was done. The rest was as the recipe stated. No salt. No pepper.
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