- Most Helpful
- Highest Rating
We loved it! This is very similar to my German potato salad that I make...hubby really enjoyed it...I used Yukon gold potatoes because they hold up well with this type of dressing...the key is to not over cook the potatoes...there should be a small resistance when poked with a fork...there was a tad bit too much dressing but the potatoes will absorb it if left long enough...this is a recipe that should be made early in the day or even the day before and taken out of the frig to come to room temp...it's a keeper...thanks for posting it...:)
I made this as a side to my polish sausage for lunch. I love vinegar on chips/fries, so figured this would be perfect for me and flavor wise it is. My problem was that the dressing was too much for the potatoes and didn't feel that there needed to be water. The potatoes couldn't absorb all the dressing, I think due to the added water. This is definitely a salad I would make again but leave out the water in the dressing. Thanks for sharing the recipe. Made for Almost 5 Tag Game.
This is great once you add some salt. I used tiny Yukon Gold spuds, olive oil, white wine vinegar (don't care for red), the red pepper and garlic. I also added some fresh organic mushroom to soak up the excess dressing. Made early in the afternoon and left to marinate until dinner it was really delicious with a light sprinkle of Himalayan Pink Salt. I'm a real fan of no mayo potato salads. Yum.
A year later: I'm upgrading my review from 4 to 5 stars I used Pepper Vinegar and added a few whole and cracked peppercorns and lots of fresh green onions and a dose of Kosher salt. The top was sprinkled lightly with smoked paprika. :D
What agreeable potato salad! What DH and I liked is that this salad is similar to German Potato salad without all the fat (yippy), we also liked that the vinegar gave a tang without over powering. I made as written using the pimiento option but left out the garlic option. Will make again, thanks for the post.
Not bad, but not great either. A different take on potato salad, but it just didn't quite meld for me. I did have to use balsamic vinegar instead of red wine vinegar. And I added some salt.
This is a great change from heavy, mayo-based potato salads. Wasn't sure what oil I wanted to use, and went with garlic-infused canola. Turned out to be a good choice, in place of the minced garlic. Used the optional pimento, & it added nice color & a bit of tanginess. Well recieved by my family!