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I was tired of the ordinary potato salads served so often in summer, so I came up with this hearty flavorful variation. My family has enjoyed it now for several years, and I'm asked to make it whenever there's a get-together or cookout. I'm sure you'll like it as much as we do. -Barbara O'Kane, Greenwood Lake, New York
This recipe is:
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Nutritional Facts 1 serving (3/4 cup) equals 239 calories, 18 g fat (3 g saturated fat), 50 mg cholesterol, 384 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Baked Potato Salad in Taste of Home August/September 1995, p27
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Reviewed on Aug. 18, 2011 by karen curnes
I'm sorry to say my family did not like this recipe. We ended up tossing it out. Needless to say I won't be making this again. However the potatoes roasted with the italian dressing and olive oil are tasty. I do make just the roasted potatoes as a side dish minus all the extra indgredients.
Reviewed on Jul. 28, 2011 by tstreich
This was good, but maybe a little too different for my taste. My family thought it was good but didn't rave about it. I think it's just too many flavors to consider it a potato salad. For all that goes into it, I probably won't make again.
Reviewed on Jun. 18, 2011 by cspineda
This is my favorite potato salad recipe. The only change I made was to add fresh garlic
<p>This is my favorite potato salad recipe. The only thing I changed was to use fresh garlic.</p>
Reviewed on Sep. 24, 2010 by curlybiscuit1
This is a different taste for potato salad and will probably make again but it may not be my traditional recipe that I usually make.
Reviewed on Jul. 16, 2010 by loveschristmas
My husband loved this salad, it was a great change from plain potato salad. Definetely a keeper!
Reviewed on Jul. 07, 2010 by jackie.baker
Everybody raved about the salad. Roasting the potatoes gave it a much bolder potato taste. They were looking for more at the next party!!
Reviewed on Jul. 05, 2010 by stenaebil
I took this to a family party and it was voted a make again. I didn't have 40 min. to cook it so I micro-waved it for 5 min. and then baked it for 20 min. and I didn't have tomatoes, but otherwise followed the recipe.
Reviewed on Jul. 05, 2010 by 24jesus
Awesome!! Only things I did different was to use fresh basil (more) and no tomatoes. It's a keeper. Everyone loved it at our 4th of July cook out!
Reviewed on Jul. 05, 2010 by marisatoddbarton
This potato salad has some unique twists from typical potato salad - it is a great recipe untouched. I use red potatos and enjoy it even more with extra egg and double the bacon. Thanks for sharing!
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