Recipe by jen
"This is a lemony potato salad; it tastes a little lighter than a traditional potato salad."
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peeled and cubed potatoes
1 1/2 teaspoons
1 1/2 teaspoons
ground black pepper
chopped green onions
chopped fresh parsley
Wow! Deviled eggs meets potato salad. this was wonderful. I was scared after reading all the reviews about how much lemon to use, so I did it in measured steps. Tasting along the way. I definately ended up using 2 tablespoons of lemon juice instead. For those comments about the greyish color, add turmeric, i add it to all my potato salads, its hardly for the taste, since its so subtle, its more for a yellowish coloring. I did not have celery so I did not use that, but Im sure it would have been much better with it. I would have shredded some carrots for an added color but didnt have any. This dish is definately the only potato salad dish I will ever make, to accomodate those that would not prefer eggs in this salad, the only thing I would do is serve it with and without. Also there is no reason to add veg. oil or olive oil, you dont want that oily flavor, I just added 1 tbl of butter for a little of that flavor. I added 1 tbl of paprika for a kick as well as a bit of lemon zest. It was divine!!
This was good, but we prefer our more traditional potato salad recipe. If I make this again, I'd use a lot more potatoes, or a lot less dressing...measured carefully, but still there was way too much dressing.
I love the idea of the lemon. This is very good. Measured everything exactly. *1/3 cup celery=1 stalk* Used red onion instead of green. Diced my potatoes first and could see that 3 eggs would be a bit to much for me so only used 2. Thought I had season salt and had picked up 'chicken barbeque seasoning' by mistake so used 3/4 tsp. paprika and 3/4 tsp. Old Bay. This worked out very well; therefore added salt. I would agree that 1/3 c. lemonjuice is a bit tart but sometimes depends on the lemon. The nice thing about making a dressing beforehand is that one can adjust accordingly. I added a bit more sugar to cut down on the tartness and added some lemon zest to make it taste more lemony instead of just tart. This added a new dimension to the dressing. I agree that there is a bit more dressing for the 5 cups potatoes but again, a personal preference. It wasn't 'soupy' but I would like it a bit less 'loose'. Next time I'll just add 1 extra potato. All in all a great recipe and will make again with the adjustments. I was tempted to throw in some dried dill, as I thought that would compliment the lemon but decided against it for the review. Thanks for the nice recipe.
I Loved this...I was looking for a mean potato salad and this is definately "IT"! OMG! You've got to try this, I'm totally done searching, I will never use any other recipe again, I love this! Can't say it enough, This is the best!! Thank you!!!!!!!
This was very good. I did make a few changes after reading some of the reviews. I added some oregano and some dill. I also used olive oil instead of the veggie oil. I mixed everything together and then added the potatoes. Will definately make again (with my changes). Thanks for the post.
I loved this recipe,and so did my dinner guests!
I had some dressing left over ( another reviewer suggested there was too much dressing, though I disagree), happily I discovered that this is WONDERFUL over bbq chicken!!! Sadly, I had no leftovers the next day...
wasn't impressed. used fresh lemon juice and it was just too lemony. others might like it, though.
Very good. I took a chance and made this for the first time to bring to a cookout - there was a store-bought potato salad there too, and everyone raved about mine. And honestly, anything with seasoning salt has to be good :). The salad would have been just as good with fewer eggs, so feel free to omit or reduce them, if eggs are your gripe with this recipe. It's really yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Potato Salad
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 205
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