Recipe of the Week

Recipe of the Week
Light and Fresh Potato Salad

Ingredients

DRESSING:

  • 1/4 cup seasoned rice vinegar
  • 2 Tbsp. canola oil
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper

SALAD:

  • 5 cups cubed red potato (about 2 pounds)
  • 1/2 tsp salt
  • 1 cup chopped peeled cucumber
  • 3/4 cup chopped green bell pepper
  • 1/2 cup chopped orange bell pepper
  • 1/4 cup chopped green onions
  • 1 can sliced ripe olives, drained (2 1/4 ounce)

Directions

  • To prepare dressing, combine first 4 ingredients in a large bow; sir with a whisk.
  • To prepare salad, place potato and 1/2 tsp. 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.
  • 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.

Yield: 12 servings at 3/4 cup each.
Calories 90, fat 2.8 g., Protein 1.8 g, Carb 4.9 g., Fiber 2 g., Sodium 295 mg. Calcium 19 mg.

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