My experience is about the same as Sue L on this one. I served this with grilled steaks. I wanted a potato salad that would kind of sit in the background instead of grabbing center stage. There was just too much liquid. Bacon might have helped the flavor profile. I would have preferred more flat-leaf parsley, and having it be fresh and green when added instead of cooked into the sauce.
This really is a very good potato salad similar to the German warm salad that I make. I sliced red potatoes fairly thin and cooked for 15-18 minutes and then drained them. Added crumbled bacon and then poured the sauce over the hot potatoes letting it stand at room temp- the potatoes absorbed the liquid which also thickened. Whan cool, I then referigerated them until the next day when I let them warm to room temp. before serving. Everyone loved them. -- posted Jul 6, 2005
This is an interesting potato salad. I think it would go well with wursts or sausages. The vinaigrette is very thin, and runs right off the potatoes. I marinated this overnight, hoping the potatoes would cause the dressing to thicken slightly and cling better, but it was still very thin. It is true that it doesn't taste as good cold, so if you prepare this ahead, be sure to warm it up. Next time I might thicken the vinaigrette just a bit before adding, as well as adding a few slices of crumbled bacon for a touch of smoky flavor. Thanks for posting!