Light and Fresh Potato Salad

Wonderful , thanks so much for a light and Fresh Potato Salad.

I was just looking for a vinegar-based potato salad recipe for about 2-3 cups of leftover, already cooked fingerling potatoes that had been in the fridge a couple days.  This recipe was the perfect starting point, and I admit I didn't follow it past the first 4 ingredients (which I mostly eye-balled to measure) since I didn't have the others on hand and don't like olives.  I added celery and a squeeze each of parsley and dill from the herb tubes that you can find in the refrigerated produce section, and it was sooo good!  It didn't even need to 'sit' in the fridge for the flavor to come out.  I had to stop myself from eating all of it, because I think my bf might actually like it, too.  Carrots would be a great addition, I'll try that next time, along with the onion and peppers.  The rice vinegar gave it a nice, sweet/tangy flavor.My grandmom made the best 'nothing special, traditional' potato salad, and I so regret never asking her to teach me how she made it. The taste of it is still strong in my memory.  I've never even tried making potato salad before this, so thank you for the inspiration!  This might turn into my signature potluck dish!  :)

Added carrots for crunch and more color. The best!

This was a very nice, light potato salad. Did not use bell peppers as DH and I both dislike them. We thoroughly enjoyed it without. However, am planning on bringing this dish to a "girls' afternoon" lunch and will use the peppers. Am actually looking forward to it.

Excellent. Easy to make, not a "heavy" taste and looks pretty in the bowl. Guests raved about it at a BBQ and it's definately "waist friendly". Good for picnics as it has no mayo, and tastes good even when it's warm. One I will make again.

Wonderful!!! Only change I made: didn't have cucumber so I substitued celery. Left out olives because we hate them. Will definitely make this again.

i liked all the ingredients, but the taste was just average.

We enjoyed this dish, but it's nothing we'll look forward to making again. We enjoyed the cucumber in it, and were impressed with how much flavor the potato absorbed. The other veggies didn't pick up much flavor, though.

Great recipe. Easy to prepare. Everyone who tries it likes it. I've also added chopped cilatro, poblano pepper, and parsley for a different twist.

This was great and freshing. A definate must try

The flavors and colors are wonderful. Makes an elegant side dish. And not having to use a lot of oil and still maintaining the moistness is quite incredible. I am always amazed when someone slams a recipe because it wasn't "potato salad" enough. Do they not read the ingredients? When you are adding 5 or more different ingredients wouldn't you realize that it is not going to end up being an egg and mayonnaise salad? And the guests were picking out the vegetables? The salad was not an embarrassent. Unfortunately your guests lacked couth.

I was very disappointed by this recipe, especially after the rave reviews. I felt that it was more of a salad than a potato salad. Although I was looking for a "light" potato salad, the dressing here was virtually non-existent and my guests picked through the many vegetables to get to the potatoes. I was embarrassed by this dish at a large party and will not make it again.

delicious. my whole family raved about this potato salad. I love that it doesn't use mayonnaise, it is tangy and light. I didn't have red or green pepper and it still turned out delicious.

This is one of the best potato salad recipe I have ever tasted! Wonderfully light but flavorful.

I added 1 Tbsp of fresh dill and 4 cloves of garlic. Delicious!!!

By far my favorite potato salad. Excellent! I make it every chance I get for picnics, bbq's, and weekend meals. Great for guests and family. Don't change a thing and it comes out wonderfully. Can't wait to make it again.

This is an excellent potato salad. I've served it twice for dinner parties and this recipe gets raves with everyone wanting the recipe. The only additions I make to this recipe is to add finely chopped parsley and cilantro. It also keeps very well so you can make it ahead of time.

Our grandson is gluten and egg white intolerant. I made the salad as directed using red potatoes for dinner tonight. It was a hit with everyone including our granddaughter who said that it wasn't half bad. From her, that is a major compliment as she doesn't like potato salads in general. This will be the go-to recipe in the future. Thanks.

Great side for a Holiday BBQ! I brought this to cookout and everyone raved about it. Such fresh flavors, no one missed the mayo. I couldn't find seasoned rice vinegar so I bought plain and added more S&P and some Greek seasoning to the dressing.

This recipe was amazing! I substituted red potato for sweet potato and omitted the olives. Scrumptious!

This recipe was great. I got rave reviews from my BF and brought in the leftovers to work. The whole office asked for the receipe. I also substituted olive oil for canola. And omitted the olives. Only tweek for next time: I would chop up the potatoes a little smaller. This time I chopped into quarters, next time I will chop into 8ths.

We love this potato salad! Friends have asked for the recipe after tasting it.

This has become my favorite summer standby. I always the ingredients on hand and try to put a batch in the fidge once a week. Sometimes I substitute celery for the cucumber.

This is wonderful - fresh, light and flavorful. Took it to a BBQ and everyone loved it. I don't like olives (too salty!), but replaced the canola oil with olive oil to add a hint of the flavor.