Light and Fresh Potato Salad

[BABY1]

potato-salad-ck-1723426-l.jpg

Ingredients

• Print
• Email
• Send To Mobile

• Save Recipe
• Add to Menu
• Add to Shopping List

• 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. 1. To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.
2. 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. 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.