Light And Fresh Potato Salad
From pookiebear 15 years ago
- 8 minutes to make
- Serves 12
For any one who does not like mayo this is a perfect way for you to enjoy potato salad!Be sure to add the dressing while the potatoes are still hot, it really helps the vinegar permeate the potatoes.
Ingredients
- Dressing: shopping list
- * 1/4 cup seasoned rice vinegar shopping list
- * 2 tablespoons canola oil shopping list
- * 1/4 teaspoon salt shopping list
- * 1/8 teaspoon freshly ground black pepper shopping list
- Salad: shopping list
- * 5 cups cubed red potato (about 2 pounds) shopping list
- * 1/2 teaspoon salt shopping list
- * 1 cup chopped peeled cucumber shopping list
- * 3/4 cup sliced grape or cherry tomatoes shopping list
- * 3/4 cup chopped green bell pepper shopping list
- * 1/2 cup chopped orange bell pepper shopping list
- * 1/4 cup chopped green onions shopping list
- * 1 (2 1/4-ounce) can sliced ripe olives, drained shopping list
How to make it
- To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.
- 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.
People Who Like This Dish 3
- gypsycreations Centralia, MO
- crazeecndn Edmonton, CA
- pookiebear Regina, Canada
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