Light and Fresh Potato Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 28%
  • Fat: 2.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.8g
  • Carbohydrate: 14.9g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 295mg
  • Calcium: 19mg

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. 1. To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.
  2. 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. 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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