Light and Fresh Potato Salad
If you don’t like mayonnaise based salads don’t worry, this potato salad keep is light with a vinaigrette base. Add the dressing while the potatoes are still hot and it really helps the vinegar permeate the potatoes.
Ingredients
- Dressing:
- 1/4 cup seasoned rice vinegar
- 2 tablespoons canola oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Salad:
- 5 cups cubed red potato (about 2 pounds)
- 2 teaspoon salt
- 1 cup chopped peeled cucumber or celery
- 3/4 cup sliced grape or cherry tomatoes
- 3/4 cup chopped green bell pepper
- 1/2 cup chopped orange bell pepper
- 1/4 cup chopped green onions
- 1 (2 1/4-ounce) can sliced ripe black olives, drained
Directions:
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To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.
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To prepare salad, place potato and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.
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Add potato to dressing in bowl, tossing gently to coat; let stand 15 minutes. Stir in cucumber and remaining ingredients; toss well. Cover and chill.