Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

This salad, which also works with red-skinned potatoes, is best served immediately.

Recipe by Cooking Light June 2002

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a medium saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Stir in vinegar. Cover and chill.

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  • Combine potato mixture and remaining ingredients in a large bowl; toss gently to coat.

Nutrition Facts

109 calories; calories from fat 26%; fat 5.9g; saturated fat 3.1g; mono fat 2.1g; poly fat 0.5g; protein 8.1g; carbohydrates 31.9g; fiber 3g; cholesterol 21mg; iron 2.3mg; sodium 574mg; calcium 45mg.
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