Fairly easy. REMEMBER, needs approximately an hour to cool to room temp and another to chill
Very good - simple and easy! Next time I'll cut the potatoes down to 2 lbs. as 3 was far too much for a bbq with 8 guests. Will also reduce the parley and add a bit more mustard. Light and delicious!
Easy to make and nice flavor. Made to recipe, also with Greek-style yogurt. Increased baking time by two 10-minute increments. If you also have to cook longer, watch the garlic and remove before it overbrowns and becomes bitter. Served with Thomas Keller's fried chicken.
Excellent. This is a refreshing change from mayo-based potato salads. My potatoes were big, so I cut them into eighths. Based on reviews, I roasted them for a lot longer than the recipe called for. It took about an hour before they were crispy brown. I used nonfat Greek yogurt; the dressing was excellent. Next time: less parsley and more scallions.
I made this potato salad for a July 4th dinner that included Roasted Lobster with Ginger Dipping Sauce also from the CL website. I did cook the potatoes five minutes longer than the recipe states and I used Greek style low fat yogurt and Italian parsley. Everyone enjoyed this dish and I will definitely make it again. I am anxious to try some variations such as different mustard flavors or herbs.
I've been making this recipe for 10 years! I now use sweet potatoes. Since I don't always have plain yogurt around, I substitute sour cream - tastes just as good.
This was a popular side dish for a summer BBQ. Much lighter than the usual potato salad, and the garlic gives it a good kick. I used fingerling potatoes, cut in half, and needed to increase the cooking time by about 15 minutes.