Light and Fresh Potato Salad

This colorful potato salad uses many delicious summer veggies. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.

No ratings yet

Print Recipe Pin Recipe Add to Collection

Prep Time 20

Cook Time 10

Rest 15

Total Time 45

Course Salad, Side Dish

Cuisine American

Servings

Calories 172 kcal

Equipment

1 Large Bowl
1 Kitchen Knife
1 Saucepan

Ingredients

Dressing

1/4 cup seasoned rice vinegar
2 Tbsp olive oil
1/4 tsp salt
pepper

Salad

5 cups potatoes* red potatoes or other variety, cubed
1/2 tsp salt
1 cup cucumber* peeled and chopped
3/4 cup cherry tomatoes* or grape tomatoes, sliced
3/4 cup green peppers*
1/2 cup bell peppers* red or yellow, chopped
1/4 cup green onions* chopped
1 can black olives (2 1/4 oz can) sliced (optional)

Instructions

Whisk dressing together in a large bowl.
Place potatoes and 1/2 tsp of salt into a medium saucepan. Cover with water 2" above the potatoes: bring to a boil, reduce heat to low, and simmer 8 minutes or until tender.
Drain saucepan and add potatoes to dressing , tossing gently to coat. Rest for 15 minutes.
Stir in cucumber and remaining ingredients. Toss well. Cover and chill.

Notes

This recipe is from Sophie Merten - a past Healthy Harvest Summer Contractor.

Nutrition

Calories: 172kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 792mgPotassium: 543mgFiber: 4gSugar: 2gVitamin A: 519IUVitamin C: 43mgCalcium: 40mgIron: 1mg

Keyword bell pepper, cucumbers, green onion, potatoes, tomatoes

Light and Fresh Potato Salad