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Beckysbaking

Light & Fresh Potato Salad

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Ingredients

  • Dressing: 1/4 cup rice vinegar
  • 2 TB canola oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Salad: 5 cups cubed red potato (about 2 lbs)
  • 1/2 tsp salt
  • 1 cup chopped/peeled cucumber
  • 3/4 cup sliced cherry tomatoes
  • 3/4 cup chopped green bell pepper
  • 1/2 cup chopped orange bell pepper
  • 1 can sliced olives, drained

Details

Preparation

Step 1

1. Dressing- combine all ingredients; stir with whisk.
2. Place potatoes and salt in a medium saucepan. Cover with water to 2" above potatoes; bring to a boil. Reduce heat and simmer 8 minutes; drain.
3. Add potato to dressing; toss gently to coat. Stir in remaining ingredients.
4. Cover and chill.

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