Light and Fresh Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Category Finalist, Sides and Salads. My husband doesn't like mayonnaise, so I created a potato salad with a vinaigrette. I experimented and realized how little oil I need. Add the dressing while the potatoes are still hot. It really helps the vinegar permeate the potatoes. —Elsie Gonto, Savannah, Georgia Ingredients:
1/4 cup seasoned rice vinegar |
2 tablespoons canola oil |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
5 cups cubed red potato (about 2 pounds) |
1/2 teaspoon salt |
1 cup chopped peeled cucumber |
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 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.
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