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"Summer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham." Peggy Gwillim, Strasbourg, SK
Nutritional Facts 3/4 cup equals 227 calories, 11 g fat (2 g saturated fat), 134 mg cholesterol, 185 mg sodium, 25 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Tangy Potato Salad in Taste of Home June/July 2010, p21
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Reviewed on Jul. 03, 2010 by Saskie73
I found it deliciously ironic that this recipe, submitted by not only a fellow Canadian but a fellow Saskatchewan resident, was featured in the July 4th chapter of the newest print edition of Taste of Home.Aside from that, I had to, through necessity only, make three changes for my July 1 - Canada Day - presentation...My boyfriend doesn't like radishes so I left those out.I didn't have enough fresh chives so I used dehydrated using 1/3 of the amount and mixing it into the dressing rather than the potato and egg mixture;I didn't have white wine vinegar and rather than mess it up with a substitution, I left it out entirely.Not only was the dressing DELICIOUS without the vinegar, it was thin enough for dressing AND thick enough for a dip for veggies. NUMMERS!!!!!So take note! This is an awesome recipe with my minor changes if you need a recipe for veggie dip that consists pretty much of shelf/pantry items. As a potato salad it's amazing!Peggy from Strasbourg, Saskatchewan, you have submitted a WINNER!~Lynda from St. Walburg, 3 hours north of Saskatoon. ;)
I found it deliciously ironic that this recipe, submitted by not only a fellow Canadian but a fellow Saskatchewan resident, was featured in the July 4th chapter of the newest print edition of Taste of Home.
Aside from that, I had to, through necessity only, make three changes for my July 1 - Canada Day - presentation...
My boyfriend doesn't like radishes so I left those out.
I didn't have enough fresh chives so I used dehydrated using 1/3 of the amount and mixing it into the dressing rather than the potato and egg mixture;
I didn't have white wine vinegar and rather than mess it up with a substitution, I left it out entirely.
Not only was the dressing DELICIOUS without the vinegar, it was thin enough for dressing AND thick enough for a dip for veggies. NUMMERS!!!!!
So take note! This is an awesome recipe with my minor changes if you need a recipe for veggie dip that consists pretty much of shelf/pantry items. As a potato salad it's amazing!
Peggy from Strasbourg, Saskatchewan, you have submitted a WINNER!
~Lynda from St. Walburg, 3 hours north of Saskatoon. ;)
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