I never truly loved a potato salad, until I made this one. This potato salad recipe is a riff on classic French potato salads, which contain no mayo and lots of herbs. I opted for lemon juice instead of vinegar for a super fresh-tasting salad.
Unlike standard potato salads that are drenched in mayonnaise, this red potato salad is lightly creamy yet miraculously mayo-free. This potato salad recipe is special diet friendly, too. It’s vegan, egg-free, dairy-free and gluten-free for all to enjoy.
Can I go ahead and call it the perfect potluck potato salad?
This potato salad is for my fellow last-minute people. When you’re scrambling to make yourself look decent, trying to scrounge together a side dish worth sharing, and letting the dog out all at the same time… Potato salad to the rescue!
This recipe is surprisingly simple and quick to make. I hope this potato salad becomes your go-to potluck recipe, as well as a standard side dish at your dinner table. It goes great with burgers, sandwiches, and much more.
Potato Salad Tips
After some trial and error, I’ve discovered some key tips to making great potato salad.
- To make the best mayo-free potato salad, reserve some potato cooking water before draining the potatoes. Then, blend the herbs and olive oil with the starchy reserved water. You’ll end up with a creamy emulsification that infuses the potatoes with fresh flavor.
- Another trick is to slice your potatoes before boiling, rather than afterward. That way, the potatoes don’t break down into mush when you’re tossing the salad later. Plus, your potatoes cook faster this way (five minutes!). We can thank the experts at America’s Test Kitchen for this technique.
Please let me know how you like this potato salad in the comments! I love to hear from you.
Looking for more fresh side dishes? You’ll find more side dish recipes here. Here are a few that would go well with this potato salad:
Watch How to Make Potato Salad
Herbed Potato Salad
- Author: Cookie and Kate
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 minutes
- Yield: 6 side servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: French
This healthy potato salad recipe is full of fresh flavor. It’s mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.
Ingredients
- 2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds
- 1 tablespoon fine sea salt
- ¼ cup olive oil
- ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
- ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, roughly chopped
- Freshly ground black pepper, to taste
- 3 stalks celery, chopped
Instructions
- In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
- Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
- In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
- Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
- Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
- Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.
Notes
Recipe roughly adapted from America’s Test Kitchen’s The Complete Vegetarian Cookbook and The Sprouted Kitchen Bowl and Spoon.
Suggested equipment: I love my 11-cup Cuisinart food processor (affiliate link).
Rebecca
This is such a lovely summer reccipe! I love potato salad but always feel guilty for the amount of mayo I have to put on it to cover the potatoes. Thank you SO much for sharing this recipe!
Kate
Thanks, Rebecca! Hope you love this one.
Trish
Pinned. And I’m going to make it tomorrow! Your vegetarian site is my go-to for vegan meals :) Thanks!!!!
Kate
Thank you, Trish! I hope it turned out great!
Deborah @ The Harvest Kitchen
Beautiful potato salad!!! Looks light and fresh and totally delicious!! I’ll do the same with the reserved water when I mash potatoes. Great idea using it for potato salad!
Kate
Ohh, I never thought to add starchy water to mashed potatoes! Great idea.
michelle @ Boards&Knives
Mmm perfect for the holiday weekend! I love a mustardy, herby potato salad. Thanks for a great recipe!
Katrina @ Warm Vanilla Sugar
I love potato salads of all kinds! This one looks lovely Kate. Definitely digging all those green onions in there.
Taylor @ The Girls on Bloor
I’ve been testing a potato salad recipe myself this week but never thought of adding a bit of the reserved potato liquid in! I know you’re supposed to season the liquid right away and use a waxy, non-starchy potato like the red ones you chose but your tip is an interesting one! Will have to keep that in mind next time!
Kate
It worked miracles in this mayo-free salad!
Hermione @ Hermione's Pantry
This looks wonderful, I love potato salads and normally dress them with olive oil and fresh herbs but this sounds incredible, I can’t wait to try it, thank you for sharing the recipe! H x
Brandy
Just made it with some modifications. Skipped the food processor and celery, added more onions, and replaced parsley with dill. It is excellent – thank you!
Kate
Thanks, Brandy! Happy to hear it!
Irene
This came out very good. I didn’t have green onions, so I used about 2 tablespoons of red onions. I added 1/2 avocado and 2 tablespoons sour cream. I think I will add small cherry tomatoes to it next time.
shay
I can’t wait to try this recipe! I just got a box of locally grown potatoes so this is perfect timing.
Kate
Perfect! Enjoy!
Cheri
I made this today – it was great! I used purple potatoes, chives from my garden instead of green onion, and Pink Himalayan Sea Salt. I may have used a bit more mustard. Thank you for a great recipe!
Kate
Thank you, Cheri! Your version sounds so pretty!
Cassie Tran
This looks very good!
Laura (Tutti Dolci)
This is my kind of salad, I love all the herbs and mustard in the dressing!
Karen - 2Teaspoons
I just used lemon juice instead of vinegar in a chimichurri sauce and it was delicious. You’re recipe is inspiring me to try replacing vinegar with lemon juice in other dishes. The salad looks perfect for a 4th of July picnic :-)
Kate
Thanks, Karen! I often play around with vinegars vs. lemon juice as the acidic component in recipes and lemon juice usually wins. So fresh!
Stephanie
I love that the dressing still seems rich and creamy but without the mayo. I’m not a mayo lover by any means so I love salads that have alternatives to mayo!
Kate
Right?! That starchy cooking water works miracles.
Jillian at Yoga Pants Kitchen
Yay for no mayo!! This sounds delicious!
Anna
looks so yummy!!! potato salad is my all time favorite :D
Eileen
This salad sounds lovely but I’m wondering – when do you add the garlic?
Kate
I’m sorry about that! You add it to the food processor with the other dressing ingredients. Just corrected the recipe.
Trish
Of course this was good! I actually can’t think of a mediocre dish I’ve made from your site. They’ve all turned out wonderful. Thank you!!
Vikki
Made this yesterday and it was wonderful!!!
Lindsay
Love this! Made it yesterday but substituted a good amount of chives for the green onions–it was a huge hit! I don’t think I’ve ever called potato salad “refreshing” before but this was the perfect antidote to heavier, mayo-y barbecue sides!
Kate
Happy to hear it! Thank you, Lindsay!
Gayatri
This looks amazing!! Got some parsley sitting in the fridge and I know what to do with it now :) Thinking some roasted garlic would be great on it!
Kate
Thanks, Gayatri! Hope you love it!
Joanne B
I made three of your salads for a dinner party on Saturday: all were a big hit. This potato salad, lemony parsley bean salad, and the pasta salad with squash and feta (I used orzo.) All delicious. Many thanks.
Kate
Thank you, Joanne! Delighted to hear it. Wish I could have been there for all those salads! :)
cecilia
I made the recipe this week end it looked so good we couldnt wait and ate it while the potatoes were still warm: it was delicious!!! And as great cold the next day. The dressing is truly delicious.
Kate
Thank you, Cecilia! So glad to hear it!
Ileana
This looks so creamy and delicious!
Joanne
I’m not usually super big on potato salad either, but this looks so herby and fresh! A must have for summer.
Anna
Hi Kate!
Another winner from Cookie and Kate! I made this last week and it turned out great. So easy and it kept well for two days before my husband licked the bowl clean. Thanks for sharing this. I haven’t made potato salad in ages but will make again as a perfect quick side dish.
Kate
Thank you, Anna! Delighted to hear it!
Shawna
Holy God! This salad is sooooo good! I added too much liquid so then I added about 1/4 avocado and it was so creamy. Loved it.
Kate
Yay, thanks Shawna! Glad you rescued yours!
Deb
This was easy to make and tasty. Thanks.
Kate
Awesome! Thanks, Deb!
Susan Owens
Hi Kate,
Just finished making this recipe, and while it tastes good, my dressing is a lot greener than what I see in the photo. Is this a case of food styling or have I done something wrong? Just wondering…..
Kate
Hmm, I suspect that you blended up your herbs more than I did. If they were little specks or completely blended, that would make the sauce greener! I used the amounts specified in this recipe.
Kelly
Made this exactly per your instructions– delicious!
Kate
Thank you, Kelly! Glad to hear it!
Mike G.
Kate: I made this for my family on a hot Summer day in Dallas. Thought it was excellent. Glad I found you on the internet.
MG
Kate
Thank you, Mike! Happy to hear it.
Stephanie
Delicious recipe! I put this over salad and it was perfect. No salad dressing needed.
Kate
That’s great to hear! Thank you, Stephanie.
Tova
I accidentally overcooked the potatoes but no worries; it was the best-tasting mashed potatoes I’ve ever had :)
Kate
Oops! Now I’m craving mashed potatoes…
Karen
Ok. I don’t know what happened but this is the greenest potato salad I’ve ever seen. Tastes good but it does not at all look appetizing
Kate
Sorry to hear that, Karen! Sounds like you may have blended the herbs more than mine. Glad it tasted good, though!
Brittney
I made this tonight and LOVED it! I don’t usually like mayonnaise-y potato salads, so this was a great alternative. Definitely pinning it to make again!
Kate
Awesome! Thank you, Brittney!
Liz
This potato salad is SO GOOD! It has become one of our favorite side dishes – we make it at least twice a month. Thanks so much for the fantastic recipe!
Kate
Hooray! Thanks, Liz!
Deanna
This is … insanely good. We had it as a side for Thanksgiving. I wanted something different and delicious. Mission accomplished.
Kate
Thank you, Deanna! High five for serving potato salad on Thanksgiving.
Janet Edwards
I enjoyed this as a potato salad and then the next day was cooking something in the oven and put the leftovers in the oven for about 45 minutes till it just started to turn crispy.
it was great that way too!
Kate
Well, that sounds delicious! Thank you for sharing, Janet.
Alice Quinlan
This is the third time making this. Is not just for the summer. Making it today for the pats game. It is the best potato salad I ever had. I tell every one I share it with were to find it.
Thank you for a healthy dish.
Kate
Thank you, Alice! Happy to hear you’ve been enjoying the potato salad so much. Thank you for sharing the recipe with your friends!
Alice Quinlan
I give it a five star my iPod kept going back instead of forward.
Thanks again
Cheryl
Hello:
How would I be able to estimate serving size, calories, protein, fats, carbs, sugar and fiber? I would love to include this on the food log I’m keeping. Thank you.
Kate
Hi Cheryl, myfitnesspal.com offers an easy-to-use nutrition calculator. That’s probably your best bet!
Amanda H
It’s cooling as I type this, but I couldnt help but steal a bite to taste and oh my is it delicious! Love all your recipes in fact your butternut squash risotto is on the menu for dinner tonight! Keep up the amazing work!
Kate
Thank you, Amanda! Hope the risotto turns out fabulously!
Liv
Can you guesstimate how many calories per serve of this? Thanks. It’s delicious by the way. I’ve made it like 20 times already.
Kate
Hi Liv! I’m sorry, I don’t offer nutrition details for my recipes since home cooking can be so variable. Feel free to run it through the nutrition calculator at myfitnesspal.com. So glad you’re loving it!
Cari B
My friends @ our potluck were dying(not literally) for the recipe. Everyone seemed to like it.
Zoe
DELICIOUS! I made this for dinner tonight as a side dish for some vegan bbq “ribs”. Will make again!
Nancy
Vegan ribs. I don’t even want to know what that is. Or maybe I do. What is that?
Rebecca
Made this salad for a get together, and everyone loved it! I want to make it again, but my sister is on a no oil diet, can this be made without oil? Or can something be subbed for the oil??
anni
I added diced hard boiled eggs (4), 1/2 chopped red pepper, cooked green beans cut in bite size pieces approx. 1/2 cup and replaced the parsley with fresh dill. Perfect potato salad for lunch.
Melissa
I made this for Easter, and it was wonderful! We typically purchase mayo-heavy potato salad from the grocery store, but we all enjoyed this version. I loved how flavorful it was and that it added some color to the table. Can’t wait to eat the leftovers with lunch today!
Donna Gironda
I lllllove this! I used pickle juice from pickles I bought at the farmers market instead of lemon juice. Thank you for sharing. Real good warm!
Katie
I made this today and it was delicious and so easy. I had red potatoes on hand so I used those. I will definitely be saving this recipe to use again. Thanks!!
Nicole
First off your recipe looks so yummy and i cant wait to try it could you possibly recommend a replacement for the mustard since my household doesnt care for the taste of any mustard(ive tried just about all of them haha) thank you so much
Serena
When a person has a dairy and egg (or any) allergy it is easy to feel deprived at parties. Then along comes a recipe like this one, and I was hosting the party. It helped me make awesome food that everyone loved and my restrictions never came up in conversation because I could eat everything on the table. Thank you for such a wonderful recipe.
Plu
Hi there I made this recipe and while i love the concept of a pesto like sauce for a potato salad, I regret to say it was too salty to eat. 1 tbsp of salt for this recipe , imho, is way to much. I ended up adding an avocado and only using half the sauce on the potatoes .. Will def use the recipe (less salt) and thank you for the concept :)
Lola
Did you put the salt in with the potatoes before boiling them? Otherwise if you did use it when making the sauce instead, that might be the problem.
Jodi
Thank you for a great recipe! I subbed yellow potatoes and it worked well. Yum!
Tom
I tried this and enjoyed it. Had to leave out mustard cause my wife is allergic. Missing the bite of the mustard, so added fresh radish from my garden, tops and all, and it was perfect!
Karen
I love this recipe have made it several times for my vegan friends!
Jill
I just made the Herbed Red Potato Salad and it is excellent! I made a few minor changes: I cut the potatoes into chunks and I couldn’t bring myself to use the starchy potato water, so I just used plain water. I added some salt and maybe a few more green onions than called for. Thanks for sharing!
Cynthia
Fantastic! The perfect early summer potato salad–the dressing is so tasty. I plan to use it on lightly steam veggies. I will definitely make this recipe again. Thank you!
Elizabeth
Herbed red potato salad was delish!!
BeckyHoag
Delicious! My Hubbie loved it and he is a potato salad snob. Definitely goes in the make again file.
Elaine Herrera
Great recipe! It appeared on the Huffington Post yesterday, so thought I’d give it a whirl today. My husband and I are impressed with the results! We are not mayo people and are happy to have this flavorful option. I think our dinner guests tonight will be quite happy, as well (if there is any left for them!). The bonus tip of cutting the potatoes up before boiling was a great tip with perfect results! Thank you so much.
Dianna
In addition to SO many of your recipes, I LOVE YOUR DOG!!!
Kate
Me, too! :D Thanks, Dianna.
Tori
Absolutely wonderful recipe- so fresh and light compared to traditional potato salad and was a hit during my father’s birthday! Liked it so much we’re making it again tonight!
Darlene VanEtten
I can’t wait to have this potato salad. I look forward to more of your recipes.
Darlene
Rene
Is this recipe gluten-free ?
Thanks :)
Kate
Yes, it is!
Michelle
Is this supposed to be served warm or cold? It looks amazing, do you let the potatoes cool then mix everything? Making this for a BBQ this weekend
Deedee
I’m wondering the same thing. Is it best luke warm (like how it sounds in the recipe) or chilled in the fridge for a couple hours before eating?
Joanne
Do you know what the calorie count is? I am looking for a potato salad without mayonnaise to serve with. lobster Salad.
Joanne
This looks great. Do you know what the calorie count is?
Becky
We had a bunch of people over last night for a BBQ. Meat eaters to vegans. Everyone loved this potato salad. This recipe is a keeper!
Melanie Post
I made this last night – absolutely delicious! I’m eating some for lunch today, and in my opinion, it’s even better on day two! Such bold and refreshing flavors.
I used lemon thyme instead of parsley, 1 tbsp of lemon juice and red/purple/yellow small potatoes from Wegmans. Thanks for the great recipe, will defiantly be making again!
Nina
This was excellent, fresh from the pot and again today, cold from the fridge as a snack. No comments about it since last July though. Are you still blogging?
Julie
As always you never fail! I cooked your potato salad for a weekend potluck, and it was delicious and a hit. I do not think I have made a single recipe of yours that let me down. Thank you for all you do!
Laura
I’ve never liked potato salad . . . until now! This was wonderful and so easy to make. I subbed golden potatoes and added about 1/2 tsp of dried dill and mixed it in at the end. This added a nice twist to it! So love your recipes!
Harvey
Just made it. Crinkle cut potatoes. Otherwise followed recipe completely. End result….. Yummy!
Kate
Thanks, Harvey! Those crinkly potatoes sound fun.
Nicole
Can you interchange lemon for lime juice?
Kate
Lime juice would work fine. It will definitely change the flavor from a classic French potato salad to something a little more tropical, and I’m not sure how good that would taste.
Paige
Hi Kate. Do you think this potato salad, if made and mixed today, will be good for Saturday evening supper?
Kate
Hi Paige, I think it would be fine, but not as tasty as it would be fresh.
Lisa
Made this on several occasions for meat eaters and everyone loved it! It’s super simple and fast. This is my new go-to potluck recipe.
Ewa
My fiance has an egg allergy (among a few fun other ones..) so it’s hard finding recipes that easily deliver on flavor without jumping through ingredient substitution hoops to get there. I’m really excited to try this out – it’s the perfect salad to bring over to a gathering tonight and I’ll report back with results!
Kate
Thank you, Ewa! Hope it turned out great!
Nga
Absolutely amazing recipe. So tasty. I made it and the whole family loved it! Thanks so much for sharing
Nga
Forgot to rate it. Evryone needs to know how good it is
Emily
I’ve always loved my mums potato salad but never really tried making a vegan version before as I thought it would never taste as good. How wrong I was, this was so delicious, hubby and I almost demolished the whole batch. It reminded me of my mums recipe. Can’t wait to bring this to summer bbqs. Thank you! xx
cheryl
Hi my name is Cheryl from the West Indies…I tried the herbed potato salad and OMMG it was fabulous..i sibstituted green onion with onion bulb and used a couple pimento/seasoning pepper(local) and used honey mustard instead(had no dijon!).
This will forever be my go to salad..loving it!!!!!!!
Stacy
OH MY THIS IS DELICIOUS!!!!! I made with with gold potatoes, and tiny diced purple onion. Fantastic! Very salty tasting so far, but I know how potatoes absorb the salt…I don’t mind…can’t keep my fingers out of them, they are that flavorful
!
MB
Delicious! This will definitely be a new stample for me. Thanks for the recipe :)
MB
ROBIN
This is the 3rd try at this recipe and I thought it was missing something. In the dressing, I added a 1/4 tsp each of onion powder, garlic powder and salt and it it gave more flavor I felt was missing. Another time I subbed the lemon juice with red wine vinegar for a different flavor. There are a lot of variations I’m wanting to try like adding feta or blue cheese before serving.
Kate
Let me know how they work out!
Ester
So gooood. Bringing to my pot luck and finally showing people that vegans can make good food, and everything can be veganized. Who needs mayo? E
Kate
YES I fully endorse this strategy! I hope it’s a crowd-pleaser, Ester!
Belinda
I’m sorry, but I made this and it was horrible. The raw garlic taste over powered everything. It was inedible.
Kate
I’m sorry it wasn’t to your taste, Belinda. Maybe roasting the garlic beforehand would bring down the intensity of the flavor?
Kate
Hi again, I was just thinking about your experience and wondered—is there any chance you used two heads of garlic instead of two cloves? Two cloves of garlic for two pounds of potatoes is not a lot. Two heads of garlic would be majorly overwhelming.
Adena
So great! Thank you! Made this for a potluck. Followed the recipe exactly and greatly enjoyed every bite. Will definitely share:)
Pauline
Thanks for this wonderful reciepe. Have to admit I felt the dressing was way too sharp, maybe I overdid the lemon. I added a cup of macadamias and the result was sensational.
Gina M. C.
You are my LIFE saver. My daughter eats Vegan style and the only way she will come to our family event this weekend is if there is something she can eat there. I am so excited to make this for her – and get this – I have NEVER made a potato salad in my life – but now I will for her!!! I will let you know how it turns out!!!
Amanda
Made this on a whim, it was soooo good! I usedan some dill bc I was out of parsley and added hard boiled eggso but was amazed how creamy the dressing was. I will be making this regularly!
Kate
Yum! Sounds delicious, especially those eggs. I’m sure our non-vegan readers will thank you for that tip. :)
Lisa
Hello – this looks so yummy! Do you think I could make it ahead of time (say the day before?) or is it better made on the day…?
Kate
I think you could absolutely make it the day before. In fact, I think the flavors would deepen if you let the potatoes marinate overnight like that.
Lisa
Made it today – awesome! thanks for the recipe!!
Susan Ayotte-Lang
Love, love, love this potato salad! This recipe is definitely a keeper. The flavors are spot-on. Didn’t change a thing. My husband, who has always been a mayo potato salad kind of guy, says he will be making this for his company’s next potluck cookout.
Kate
Perfect! Thanks, Susan!
Lisa
Oh my goodness Kate! Made this tonight and it is delish!! I’m sure you LOVE to hear about adaptations to your recipes, so I will tell you what I added: fresh rosemary & thyme. I am sure it would have been great without it, but of course Simon and Garfunkel got hold of me ! :) You already had the parsley, so there you go, perfect potato salad and song!! Thanks for the great recipe without mayo. Love it. Tell Cookie Lisa says, “Hey girl!”
Lisa
Forgot to say I added Sage too!
Kate
Sounds extra herby and delicious, Lisa! Cookie says hi. :)
Michael W
Great Potato Salad. I didn’t have Scallions, used Shallots. Worked fine. Delicious with the Lemon Juice. Very refreshing salad. So glad I found your recipe.
Kate
I’m glad you found it, too, Michael! Thanks.
Mageline Kelley
I made this recipe for my daughter’s house warming party because one of her guests is allergic to eggs, therefore I couldn’t make the classic potato salad. Well it was a hit to say the least. I never knew potato salad could be this good sans mayo. I doubled the dressing recipe so I used the left over for other salads, spring mix and other tossed green salad. I spiffed up the last bit with ranch dressing to extend it for use in my low carb mock potato salad (cauliflower) and it was nothing short of amazing! Will definitely make this again using other vegetables in place of potatoes. Kohlrabi potato salad might be in our near future lunch this weekend.
Mageline Kelley
Oh I forgot to thank you for sharing this recipe.
Thank you for sharing this recipe!
Kate
Excellent idea doubling the dressing! I’m so glad this was such a hit, Mageline.
Rae
Outstanding! (I used cilantro.) Healthy and delicious, thank you very much!
Kate
You’re welcome, Rae. :)
Julia
I brought it to a party and people loved it!! It is so good…Kids liked it too!
Kate
Great! This is definitely a potluck favorite.
Jonelle
I loved this and I am not easy to please! I adjusted a bit. I steamed the red potatoes in chunks, so I didn’t use the T of salt. I also didn’t add the potato water to the dressing mix. I added 1/2 diced yellow bell pepper and also about 3/4 of a diced, seeded, cucumber (in addition to the celery) to the salad. I added sea salt and pepper after it was tossed.
What a GREAT, VEGAN potato salad!!!
Kate
Your version sounds delicious, Jonelle! I’m glad you could adjust it to fit your picky tastes. ;) Haha! Thanks so much for commenting.
Heather
This was soooo delicious! I took it to a BBQ and it was a huge hit. I added some chopped red bell pepper for color, too. Delicious!
Kate
Awesome! I love this as a party dish. It always goes so quickly!