Reviewed: May 14, 2012

I made 6 servings of this today and we liked the combination of flavors once I could get my green bean hating family members to try it. The capers are a nice touch, especially if serving with grilled burgers with herbed feta cheese. It is a nice, healthy alternative to higher fat potato salads.

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Reviewer:

SSwisher

Cooking Level: Expert

Home Town: Fulton, Illinois, USA

Living In: Bremerton, Washington, USA

Reviewed: Oct. 5, 2011

really good, skipped the tomatoes and capers

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Reviewer:

saym

Reviewed: Apr. 29, 2011

Bright, colorful, delicious potato salad. Made this for Easter lunch and really liked it. It does need the salt and pepper to draw all the flavors together. This salad held up very well for leftovers 2 days after Easter. I liked how pretty and presentable it was. Great summer dish with fresh green beans and new red potatoes. Thanks Jean for submitting this recipe.

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Reviewer:

Molly

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Dec. 28, 2009

Fantastic! I am always looking for ways to pack in lots of veggies and a potato salad that isn't oozing in mayo. This was the best find. My husband and I love it so much that we made it for our wedding buffet and our guests raved about it. My suggestion is to save the dressing in a seperate container and add just before serving- it tasts best that way and is one of the few recipes that does not benefit from marinading overnight.

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6 users found this review helpful

Reviewer:

lynners30

Cooking Level: Intermediate

Reviewed: Aug. 27, 2009

Great for something different! Next time I might add some corn and less oil - probably cut the amount in half.

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3 users found this review helpful

Reviewer:

Emmadilemma

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Huntsville, Alabama, USA

Reviewed: Jul. 19, 2009

wonderful salad... don't omit a thing. After cooking green beans put them in cold ice water to stop cooking process. Keep potatoes and green beans crisp.

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Reviewer:

cocoakay

Home Town: Woodburn, Oregon, USA

Reviewed: Apr. 21, 2008

This was good. Next time I will make a couple of changes by omitting the tomatoes and capers, and just using my own oil based dressing, but this is a good base to then play with and perfect your own style of potato salad.

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6 users found this review helpful

Reviewer:

Emma

Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

Living In: Auckland, Auckland, New Zealand

Reviewed: Jun. 8, 2007

This is not my favourite potato salad but it is good to have a nice container of this chilled in the fridge for those hot summer days or when you need a veggie fix. Left out the capers because i didn't have any

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Reviewer:

chillia

Reviewed: May 28, 2007

Although different from traditional potato salad, I found the change refreshing and light. It was a huge hit at a family gathering yesterday and I will be making this often. I'd like to have these leftovers on-hand to eat for several healthy meals and snacks. Update: My husband requested this to take to a picnic at work tomorrow, and I've already promised to make it for a potluck luncheon in 3 weeks. Fantastic!

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4 users found this review helpful