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By Mimi Bobeck
Added February 21, 2003 | Recipe #54484
Showing 1-4 of 4
By Flora Whalen
on July 09, 2001
I tries this recipe and it was awful. I didn't like the tast at all, even my husband(who is a beer drinker) didn't like it.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
By Michelle S.
on June 07, 2003
This is a good recipe on it's own (although it needed more salt to counterbalance the slight bitter aftertaste of the dressing, but also a great base to build on! I added about a 1/4 c. of white wine vinegar during the "standing" period and was delighted to discover that it ended up tasting VERY close to my German neighbors potato salad only much less oily! The directions were clear and easy to follow, and my only other recommendation would be to use either red skinned potatoes or yukon gold. This salad will most definitely be a repeat preformer at our house!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 13, 2003
This is sooo good! I was surprised at how good it tasted. The taste of beer did not come through at all. I added more onions because I like onions in my potato salad. I also added some chopped hard boiled eggs. I will definitely be making this again.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
on April 14, 2003
Serving Size: 1 (447 g)
Servings Per Recipe: 4