By DeSouter on November 18, 2004
"A very good alternative to mayo-laden potato salads. It is a much lighter dish and is a great accompaniment to any BBQ dishes or with grilled chicken or meat and a green salad."
Serving Size: 1 (309 g)
Servings Per Recipe: 8
"I forgot to add that I prefer to make it with 1 cup of sliced green onions. They add a unique flavor and add color to the dish."
"Absolutely amazing potato salad!! I used red onion and substituted fresh basil for parsley (already had it in the fridge). I took another users advice and added fresh tomatoes from the garden. One red and one green zebra. This salad accompanied my black bean burgers for a perfect summer night dinner with friends :) Thanks so much!"
"Fantastico!! This is my new potato salad recipe. Who needs mayo??"
"This is great I did add 2 thinnly sliced hardboiled eggs and oregano (no parsley). Absolutely delicious, I also served it at room temp. Thanks for the great recipe."
"Mmmmmmm! Very good! I'm crazy about the salad, and my husband who usually avoids tart food says it's delicious, too. After mixing it up and tasting it I added some cut tomato to my portion, as per mermaidmagic's suggestion. That was nice, too. Will definitely be using this again and again. Thank you very much for sharing this recipe with us. "
"This is actually the only potato salad I ever ate until I was an adult. I had no idea the mayo type even existed! Balsamic vinegar is a nice substitution for the red wine vinegar. You can also add tomato, cucumber and/or black olives. Whatever you do, please don't substitute dried parsley for the fresh! Two tips - be sure to dress the potatoes while they are still warm, as this is where they soak up great flavor from the oil, vinegar and seasonings. And second, we never liked this served cold. Try it at room temperature! Love this potato salad - glad to see it posted - Thanks!"