Tuesday, May 11, 2010

Healthier Potato Salad

1/4 cup seasoned rice vinegar
2 tablespoon canola oil
1/4 teaspoon salt
1/8 t. freshly ground black pepper

5 cups cubed red pot.
1/2 t. salt
1 cup chopped peeled cucumber
3/4 cup sliced grape or cherry tom.
3/4 chopped green bell pepper
1/2 cup orange bell pepper
1/4 cup chopped green onions
1 (2 1/4-ounce) can sliced ripe olives, drained

Directions:To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.

To prepare salad, place potatoes and 1/2 t. salt in a medium saucepan. Cover with water to 2 inches above pot; bring to a boil. Reduce heat, and simmer 8 min 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.

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