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Showing 1-3 of 3
By Chef #487364
on July 14, 2009
Whoa! This is now my number one favorite potato salad of all time! Nutty how delicious! My "changes" just included putting more of stuff. I tripled the potatoes and dressing, then put more pickles (chopped chunky), calamata olives (plenty), a whole red bell pepper, a whole bunch of scallions and half a bunch of parsley. Dear lord! Where is the picnic?? And my blue ribbon?? I think one of the guests might not like it because he likes everything plain, but guess what? He can stop at the store for a tub of that junk that tastes like airplane glue. :)person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 27, 2003
This was a an awesome addition to our cook out. I followed the recipe exactly,(except I tripled it with no problem) and added the red peppers and olives. My guests loved it. I also made it the day before and refrigerated over night. The flavors blended really well. Next time I will get it out of the fridge sooner, I think it tastes better when it is not to chilled. Great recipe, Thanks!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 22, 2009
Daaaah-licious! This recipe really lets the potato flavor shine through. I may have used a little more of the veggies than was called for. The only thing I did different was sprinkle the vinegar directly on the potatoes after they were cut. I think this way less of the dressing is absorbed, so you don't need to use as much.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (172 g)
Servings Per Recipe: 3