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Light and Fresh Potato Salad

Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
Yield 12 servings (serving size: 3/4 cup)
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

  • 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)
  • 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

Nutrition Information

  • calories 90
  • caloriesfromfat 28 %
  • fat 2.8 g
  • satfat 0.2 g
  • monofat 1.6 g
  • polyfat 0.8 g
  • protein 1.8 g
  • carbohydrate 14.9 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 295 mg
  • calcium 19 mg

How to Make It

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

    Peeling Cucumbers
  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.