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Rating: 4.5 stars
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  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 3
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  • 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

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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