Light and Fresh Potato Salad
Bookmark this page
Ingredients
Refill:
¼ cup rice vinegar, seasoned
2 tablespoons canola oil
¼ teaspoon salt
⅛ a teaspoon of freshly ground black pepper
Salad:
5 cups diced red potatoes (about 2 pounds)
½ teaspoon salt
1 cup chopped peeled cucumber
3/4 cup chopped grapes or cherry tomatoes
¾ cup chopped green bell pepper
½ cup chopped orange bell pepper
¼ cup chopped green onion
1 (2 1/4-ounce cans) sliced ripe olives, drained
To make
Finalist of the category "Side dishes and salads". "My husband doesn't like mayonnaise, so I made a potato salad with vinaigrette. I experimented and realized how little oil I needed. Add the dressing while the potatoes are still hot. It really helps the vinegar soak the potatoes. — - Elsie Gonto, Savannah, Georgia
To make the dressing, combine the first 4 ingredients in a large bowl; whisk to combine.To make the salad, put the potatoes and 1/2 teaspoon of salt in a medium saucepan. Cover with water 2 inches above the potatoes; bring to a boil. Reduce heat and simmer 8 minutes or until tender; drain.Place the potatoes in a bowl with the dressing, stirring gently to coat; let stand for 15 minutes. Add the cucumber and other ingredients; mix well. Cover and refrigerate.
To make the dressing, combine the first 4 ingredients in a large bowl; whisk to combine.To make the salad, put the potatoes and 1/2 teaspoon of salt in a medium saucepan. Cover with water 2 inches above the potatoes; bring to a boil. Reduce heat and simmer 8 minutes or until tender; drain.Place the potatoes in a bowl with the dressing, stirring gently to coat; let stand for 15 minutes. Add the cucumber and other ingredients; mix well. Cover and refrigerate.
Views: 111
Author:Admin
Published: 11/20/2023 8:51 PM
Was this recipe helpful to you?
Yes
No
Comments (0)