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Light Fresh Potato Salad




Source of Recipe


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Light Fresh Potato Salad

Myrecipes.com – e-mail
Elsie Gonto, Savannah, Georgia, Cooking Light - April 2008
12 servings (serving size: 3/4 cup)

"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

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

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.

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.

One 3/4-cup serving equals: Calories 90 (Caloriesfromfat 28 %); Fat 2.8 g (Satfat 0.2 g, Monofat 1.6 g, Polyfat 0.8 g); Protein 1.8 g; Carbohydrate 14.9 g; Fiber 2 g; Cholesterol 0.0 mg; Iron 0.9 mg; Sodium 295 mg; Calcium 19 mg