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By Queen Emily
Added May 22, 2008 | Recipe #304549
Showing 1-3 of 3
on June 23, 2011
This was OK, just wasn't enough flavor or creaminess for me. The dressing itself was pretty good, but just didn't have what I was looking for. Thanks for posting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 29, 2010
By Brooke M.
on September 14, 2008
Marvelous! I tripled the recipe because I had a big 5lb bag of red potatoes. I omitted the chili powder because I didn't have any, and used Dijon Nayonaise, as it is my favorite. It turns out excellently TANGY! Oh, wow, the TANG. I was iffy on the oil and vinegar--I've never made potato salad vegan style. But Kudos! It's great!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (291 g)
Servings Per Recipe: 2