Light and Fresh Potato Salad

By MC042561

Category Finalist, Sides and Salads. "My husband doesn't like mayonnaise, so I created a potato salad with a vinaigrette. I experimented and realized how little oil I need. Add the dressing while the potatoes are still hot. It really helps the vinegar permeate the potatoes." —Elsie Gonto, Savannah, Georgia

Ingredients

• DRESSING:
• Ingredients
• 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

Details

Servings 12

Preparation

Step 1

Preparation
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.