"I prefer the taste of an olive oil vinaigrette rather than a mayonnaise dressing for potato salad. Cucumber slices add a fresh taste, too." —Michael Ruggeberg, Aspen, CO

Michael Ruggeberg, Aspen, CO
Recipe by Cooking Light December 2008

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cucumber and salt in a large bowl. Let stand 30 minutes.

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  • Cook potatoes in boiling water 20 minutes or until just tender; drain. Combine potatoes, broth, and wine in a bowl. Let stand 5 minutes. Add potato mixture to cucumber mixture.

  • Combine Champagne vinegar and the next 4 ingredients (through nutmeg) in a small bowl; stir with a whisk until blended. Add vinegar mixture, onions, parsley, and chives to the potato mixture; toss well to coat.

Nutrition Facts

177 calories; calories from fat 23%; fat 4.5g; saturated fat 0.6g; mono fat 3.3g; poly fat 0.5g; protein 4.1g; carbohydrates 28.7g; fiber 2.3g; cholesterolmg; iron 1.6mg; sodium 348mg; calcium 7mg.