This is one of those easy potato salads that's a perfect side dish for a barbecue. The bottled French salad dressing adds an unusual color and a slightly tangy flavor. I ususally serve this with grilled portobello mushroom sandwiches since my husband, Galen, and I are vegetarians." Sue-Marie Smith, Louisville, Colorado
The recipe, as written needs tweaking!! 15 minutes is way too long for the potatoes. I cooked them for 10 and it should have been 7 to 8, just need to be watched and checked often after 5 minutes. So my potatoes were overcooked and mushy (mashed almost). The recipe makes too much dressing and it is an ugly pinkish/orange color. On the upside, the flavor is very good. I undersalted but that is easily fixed. I added 2 eggs for half the recipe and doubled the amount of red pepper. If I made this again, I would do half mayo/half sr cream and cut the french dressing to half.
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