Rating: 4.5 stars
26 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light April 2008

Gallery

Credit: Howard L. Puckett; Styling: Lydia Degaris-Pursell

Recipe Summary

Yield:
12 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.

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  • 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.

  • 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.

Nutrition Facts

90 calories; calories from fat 28%; fat 2.8g; saturated fat 0.2g; mono fat 1.6g; poly fat 0.8g; protein 1.8g; carbohydrates 14.9g; fiber 2g; iron 0.9mg; sodium 295mg; calcium 19mg.
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