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One of the best potato salads we have ever made, even with making a healthier version! We made half a recipe and used only half an ounce of the optional bacon, half the salt, one tablespoon of olive oil and less mustard for our tastes. The caramelized green onions and champagne vinegar give this such a great base flavor. Watch the green onions on the grill, on low after 1-2 minutes total they are dark brown and done (we know from experience that one more minute can char them to completely black). This is a real keeper!