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Published on June 16, 2020

Light and Fresh Potato Salad

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This recipe from Cooking Light magazine puts a light and colorful twist on traditional potato salad by replacing mayonnaise with vinaigrette. Keep the skins on or use part sweet potatoes to raise the nutritional value.

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

Directions

  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.

Makes 12 servings with 90 calories, 3 g fat, 15 g carbohydrates, 2 g protein, 295 mg sodium, and 2 g fiber, plus 19 mg calcium.

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