Light and Fresh Potato Salad

25 Reviews
ADD YOUR REVIEW
Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
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12 servings (serving size: 3/4 cup)
By Elsie Gonto, Savannah, Georgia
April 2008
RECIPE BY Cooking Light

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

Ingredients

  • Dressing:
  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Salad:
  • 5 cups cubed red potato (about 2 pounds)
  • 1/2 teaspoon salt
  • 1 cup chopped peeled cucumber
  • 3/4 cup sliced grape or cherry tomatoes
  • 3/4 cup chopped green bell pepper
  • 1/2 cup chopped orange bell pepper
  • 1/4 cup chopped green onions
  • 1 (2 1/4-ounce) can sliced ripe olives, drained

Nutritional Information

  • Calories 90
  • Caloriesfromfat 28%
  • Fat 2.8g
  • Satfat 0.2g
  • Monofat 1.6g
  • Polyfat 0.8g
  • Protein 1.8g
  • Carbohydrate 14.9g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 0.9mg
  • Sodium 295mg
  • Calcium 19mg

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

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Ratings & Reviews

Light and Fresh Potato Salad

Camillka
August 01, 2017
Wonderful , thanks so much for a light and Fresh Potato Salad.

veryslowcook's Review

Waterfox62
December 05, 2011
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.

DekeBolte's Review

leileis
November 01, 2011
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.

kel00007's Review

cmandolini
August 21, 2009
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.

twendling's Review

JeriTex
June 12, 2011
This is one of the best potato salad recipe I have ever tasted! Wonderfully light but flavorful.

Katfish426's Review

tara31
May 31, 2010
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.

kaitiesgrandma's Review

portland
July 23, 2010
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.

AliceL's Review

CookingLady
January 03, 2009
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.

KMumf23's Review

Katfish426
September 01, 2011
This was great and freshing. A definate must try

MonikaP's Review

mrscrazyed
November 10, 2009
This recipe was amazing! I substituted red potato for sweet potato and omitted the olives. Scrumptious!
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