The recipe was great, and the toasted sesame seeds added some extra umami to it. Here's a tip: make sure your dressing is ready before you grate your apple. Mine turned brown while I got the dressing mixed up. It still tasted great, but probably not as appealing visually.
This is one of the best potato salad recipes I've come across and I think it's the combo of mayo & ranch dressing with dill relish that does it. I've done the salads with Italian dressing on the potatoes first then mayonnaise, or just mayo with mustard. But this one is tops. I use a combination of potatoes- some Yukon Gold and some red because I find their texture is different and adds interest to the salad. I didn't add celery seed because I don't care for it. I always add celery to my potato salads, but didn't on this one because it didn't call for it, but I thought it might taste like it was missing something. I don't think it did. I liked it just the way it was. Thanks for the recipe! I've already made it 3 times!
Overall, the potatoes are good, but they reminded me of store-bought from Costco taste rather than homemade. I will probably use a different recipe next time. But I have to say they were definately easy.
This was a terrific combination of flavors. I made some substitutions, though: instead of fresh seeded tomatoes, I used oil-packed sundried tomatoes as the flavor is more intense, and I omitted the olives (only because I was also serving a pasta salad with fresh tomatoes and kalamata olives and didn't want the salads too similar). And the cooking time for the beans is way too long: 3-4 minutes is sufficient. Be sure the pepper is freshly ground and fairly coarse too. I love balsamic vinegar and wanted to use it rather than the red wine vinegar, but I think the lighter flavor of the red wine vinegar was a good choice. All in all, a refreshingly different salad.
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