Randy Mayor; Melanie J. Clarke
4 servings (serving size: 1 cup)

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

How to Make It

Step 1

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.

Step 2

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

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