New Potato and Green Been Salad

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I rated this a 4 stars because I had to double the dressing recipe. I did substitute one of the ingredients and that may have been part of the reason that the dressing wasn't enough to cover the entire salad. I used regular potatoes and needed to peel them because the skins were not smooth enough to leave on. Had I used new potatoes and left the skin on the dressing would not have been so readily absorbed. Even so, I don't think the dressing would have been enough in that case. I also used halved cherry tomatoes (lots of them and I took the recipe to a dinner party and people loved it.

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As with the other reviewers, I also found the initial recipe for the vinegrette a little bland and tart but not sour. I used fresh dill instead of dried and I put about a teaspoon of granulated garlic and onion powder in it. It was still missing a little something so I added a little more salt and about a tablespoon of honey. I am happy with the results. I didnt want to add mayo because I wanted to preserve this as a vinegrette and not anything too heavy. However, will consult with my best friend who is a chef to see how she would improve it before I make it again. Maybe use honey dijon mustard and reduce the amount of olive oil??? Also, because I already added the white wine vinegar, I didn't change it but would agree maybe next time I would use red wine vinegar or rice vinegar.

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Glad I tasted the dressing before putting it on the potatoes and beans. Off tasting, so I threw it away and remade it with rice wine vinegar and less Dijon mustard. Much better. Also added some finely chopped green onion and celery as well as a half teaspoon of minced garlic from a jar. Interesting change from regular potato salad but not one I will make often. Just happened to have potatoes and beans I needed to use up.

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I made this for a party and everyone really enjoyed it. Past reviewers were correct though, if you follow the recipe as is, it can be a little bland. I used apple cider vinegar as that is what I had and then added about half a cup of mayonnaise and it turned out great.

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love you and healthy salads. I added chopped garlic tomine and sun-dried tomatoes for color and taste...

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My family thought it was delicious... especially after chilling it in the fridge for about an hour. I did not have a problem with a "sour taste" like the other viewers suggested. When you mix dijon mustard and white wine vinegar that is usually the flavor combo you will get. I had some extra parsley and scallions so I added those in. I added a pinch of cayenne for a little kick, and I mixed in some garlic into the dressing before pouring it on. DELICIOUS!

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So easy to make, and we all loved it! As a mayo lover, I had to add about 1/4 cup.

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This is a really good potato salad. I made the following changes: I added chicken bouillion to the water when cooking the potatoes and beans, I decreased the amount of olive oil to 1/4 cup, and added about a teaspoon of light mayo and the same of honey to balance the flavor of the vinegar. I think the people that have call ed this salad sour, are maybe used to and looking for a traditional creamy potato salad. This one is great because it's light and a little flavor goes a long way!

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I didn't have new potatoes, so I used the russets I had on hand. After pealing and chopping them, I boiled them for 5 minutes, then added the green beans and the texture of both of these was fine. Other than this, I followed the recipe exactly.

What I didn't like was that the flavor of this salad was rather bland. There were hints of dill & mustard, but all in all, I probably won't make it again. If you prefer dishes that are mildly seasoned, you may like this one.

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My familiy enjoyed it very nuch