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Summer Vinaigrette Potato Salad

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Summer Vinaigrette Potato Salad
  • Prep Time 20 min
  • Total Time 3 hr 20 min
  • Servings 16
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Mayo and warm weather don't mix. Instead, toss potato salad with an easy herb vinaigrette.

Ingredients

Salad

5
cups water
2
teaspoons salt
2 1/2
lb unpeeled Yukon Gold potatoes, cut into 3/4-inch pieces (about 8 cups)
1 1/2
cups chopped cucumber (1 medium)
1
cup chopped yellow bell pepper (1 medium)
1/2
cup thinly sliced celery (1 medium stalk)
1/4
cup chopped green onions (4 medium)

Dressing

1/2
cup canola or vegetable oil
1/4
cup lemon juice
1/4
cup chopped fresh basil leaves
2
tablespoons chopped fresh parsley
2
teaspoons chopped fresh thyme leaves
1 1/2
teaspoons salt

Directions

  • 1 In 4-quart saucepan, heat water and 2 teaspoons salt to boiling. Add potatoes; return to boiling. Cook uncovered 5 to 8 minutes or just until tender.
  • 2 Meanwhile, in large bowl, mix dressing ingredients; set aside.
  • 3 Drain potatoes. Add potatoes and remaining salad ingredients to dressing; toss to coat. Cover; refrigerate 3 hours to blend flavors.
Tips  

If you like tomatoes, add 2 medium tomatoes, chopped, to the mix.

You can make this salad up to 24 hours ahead, but the olive oil will solidify a bit so you'll have to let it stand and then stir it right before serving.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
1/2g
3%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
530mg
22%
Potassium
310mg
9%
Total Carbohydrate
17g
6%
(
Dietary Fiber
2g
8%
,
Sugars
1g
)
Protein
1g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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