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

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews