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This was a nice variation on plain old potato salad. I used exactly 2 lbs. of russet potatoes, which I steamed, rather than boiled. I like a creamy dressing so I used 3 T. each of the mayonnaise and creme fraiche. I could not find cornichons, so I diced a dill pickle. I used only 1 T. of Maggi, 6 scallions, ham, pepper, eggs, bacon, and smoked paprika (I only left out the red onion). I was surprised that none of the photos posted here show the beige shade of the dressing. The Maggi adds a lot of brown coloring, which makes for a somewhat different appearance. Because of the coloring, I did not want to add more for fear that the salad would be too dark, so I ended up having to add a little salt. I find that potatoes absorb a lot of saltiness, so they need to be seasoned well. This salad is best made early, then refrigerated to allow the flavors to develop. Thanks for sharing this potato salad with a twist! Made for ZWT6 by a RedHot Renegade.
I more then doubled the recipe. using 5 pounds potatoes, 6 eggs, used 3 scallions and half a red onion, didn`t use maggi trying to avoid sodium, used low sodium turkey bacon in place of the ham. Topped with smoked paprika. Thanks. Made for ZWT 6
Great lower fat potato salad! I was expecting this to be too dry, but it wasn't at all, and it had loads of flavour without all the extra mayo. I left out the eggs, but added in all the other optional extras. I'll take a picture of the leftovers tomorrow. Yum! Thanks FT! Made for ZWT 4.
Very nice low fat version of potato salad. Good flavor. Except for using sour cream instead of creme fraiche, I made the basic recipe, as written, and added the boiled eggs. I used only one strip of crispy bacon, crumbled, as garnishment. The maggi seasoning was very nice. I ended up using 2 tbsp of it to get the saltiness we prefer. The salad was a little dry compared to what we're used to, but adding more mayo and sour cream would have added more fat calories. As a side dish, it will serve more than 4, which reduces the fat and calories even more. Thanks for posting this - it was very much enjoyed. Edited to add: it was even better the next day when the flavors had blended more. Also, I think the dryness came from using russet potatoes - next time I'll use a waxy potato to avoid that.