Light and Fresh Potato Salad

By dfarber

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
• 1/4 cup chopped green onions
• 1 (21/4 ounce) can slice ripe olives

Details

Servings 12

Preparation

Step 1

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 bowl, tossing gently to coat; let stand 15 minutes. Stir in cucumber and remaining ingredients; toss well. Cover and chill.