Light and Fresh Potato Salad

Light and Fresh Potato Salad Recipe
Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
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

Yield:

12 servings (serving size: 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Elsie Gonto, Savannah, Georgia,

April 2008
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