Light and Fresh Potato Salad

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.

Yields: 12 servings (serving size: 3/4 cup)

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:

  1. To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.

  2. 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.

  3. 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.