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
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
How to Make It
To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.
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.
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.
We enjoyed this dish, but it's nothing we'll look forward to making again. We enjoyed the cucumber in it, and were impressed with how much flavor the potato absorbed. The other veggies didn't pick up much flavor, though.
This recipe was great. I got rave reviews from my BF and brought in the leftovers to work. The whole office asked for the receipe.
I also substituted olive oil for canola. And omitted the olives. Only tweek for next time: I would chop up the potatoes a little smaller. This time I chopped into quarters, next time I will chop into 8ths.
Great side for a Holiday BBQ! I brought this to cookout and everyone raved about it. Such fresh flavors, no one missed the mayo.
I couldn't find seasoned rice vinegar so I bought plain and added more S&P and some Greek seasoning to the dressing.
Our grandson is gluten and egg white intolerant. I made the salad as directed using red potatoes for dinner tonight. It was a hit with everyone including our granddaughter who said that it wasn't half bad. From her, that is a major compliment as she doesn't like potato salads in general. This will be the go-to recipe in the future. Thanks.