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I pack this delicious potato salad in a cooler to dish up cold at picnics, or transfer it to a slow cooker to serve warm for church potlucks. —Terri Adams, Kansas City, Kansas
This recipe is:
Diabetic Friendly
Nutritional Analysis: One serving (3/4 cup) equals 124 calories, 3 g fat (trace saturated fat), 0 cholesterol, 167 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
Originally published as Roasted Potato Salad in Taste of Home April/May 2004, p21
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Reviewed on Apr. 02, 2012 by gingerriss
I didnt like it but my husband did.
Reviewed on Oct. 29, 2011 by Vikkigo
Awesome salad hot or cold!! I served it cold for my son's birthday party and everyone loved it! Then served it hot for my Aunt's bridal shower and was asked for the recipe several times!!!
Reviewed on Jun. 27, 2011 by scrapo
Great! I wasn't too sure how I would like it not being the biggest balsami vinegar fan, but it was excellent. We like it cold!
Reviewed on Oct. 02, 2010 by katelyn3
My family thought this was excellent and that I should definitely make it again.
Reviewed on Jul. 24, 2010 by hapronk
One of our summer favorites! I like it best at room temperature.
Reviewed on Jun. 25, 2010 by Bernice5
Loved the blended flavors, it really was a hit with my picky family!
Reviewed on Jun. 03, 2010 by pomlady
Have new potatoes from our gardenas well as green and yellow beans, and a son who doesn't eat Mayo. Wanted a poato salad that he would eat. He loved it and so did my husbnd. Will make again. It is a keeper.
Reviewed on Jun. 01, 2010 by Markey Duensing
Excellent and a healthy alternative to the regular potato salad. I used frozen green beans because I had them on hand. I put them in a colandar and rinsed with hot water until thawed. I drained the beans and patted dry before adding to the potatoes. This will definitely be a regular addition to my menu.
Reviewed on May. 31, 2010 by Aphrodite7
Wonderful!
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