Our neighborhood potluck during the Memorial Day weekend was a perfect opportunity to make potato salad. I truly dislike potato salads made with mayonnaise, so I decided to try this one. It was unbelievably delicious! I made a few changes. Rather than boil the potatoes, I quartered, oiled (olive oil) and roasted them in a preheated oven for 30 minutes at 400°. I removed them from the oven before they got mushy and let them cool down before proceeding. I substituted a little red wine vinegar for some of the balsamic since I have a VERY thick, syrupy balsamic that tends to be very sweet. I used Trader Joe's Aioli garlic mustard. I wanted a salad with a bit more crunch, so I increased the amounts of the red onion, and I also added half of a large red bell pepper, chopped. I added 2 tablespoons of chopped parsley to the basil and chives…and I doubled the amount of basil in the recipe. Finally, I substituted Trader Joe's crumbled goat cheese for the blue cheese. Wonderful blend of sweetness from the balsamic, heat from the black pepper & mustard, crunch from the red onion and bell pepper, and tang from the goat cheese. I'm going to make this for the Fourth of July!
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Our neighborhood potluck during the Memorial Day weekend was a perfect opportunity to make ...