Light and Fresh Potato Salad

This recipe is another great one from Cooking Light magazine. It's a great alternative to the usual potato salad which can be calorie packed from the mayo. This recipe uses seasoned rice vinegar to add a flavorful kick.

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.

Yield

12 servings (serving size: 3/4 cup)

Nutritional Information

CALORIES 90(28% from fat); FAT 2.8g (sat 0.2g,mono 1.6g,poly 0.8g); PROTEIN 1.8g; CHOLESTEROL 0.0mg; CALCIUM 19mg; SODIUM 295mg; FIBER 2g; IRON 0.9mg; CARBOHYDRATE 14.9g