Light and Fresh Potato Salad

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

Yield: 12 servings (serving size: 3/4 cup)

Ingredients

• Dressing:
• 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

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.

Nutritional Information

Calories:

90 (28% from fat)

Fat:

2.8g (sat 0.2g,mono 1.6g,poly 0.8g)

Protein:

1.8g

Carbohydrate:

14.9g

Fiber:

2g

Cholesterol:

0.0mg

Iron:

0.9mg

Sodium:

295mg

Calcium:

19mg