This is one of my favourite potato salads. There is no mayonnaise, so you can actually taste the potatoes and other vegetables in this salad. The dressing calls for Seasoned Rice Vinegar, which can be found at the grocery store, next to the regular Rice Vinegar (the seasoned rice vinegar is sweeter). I brought this salad to a potluck and there were no left overs.
Ingredients
SALAD:
5 cups cubed red potatoes, skin on (I use the small variety of potatoes)
1/2 teaspoon salt
1 cup chopped cucumber
1 cup cherry or grape tomatoes, sliced in half
3/4 cup orange bell pepper, chopped
1/2 cup yellow or red bell pepper, chopped
1/4 cup green onions, chopped
1 can sliced olives, drained
DRESSING:
1/4 cup seasoned rice vinegar
2 tablespoon olive oil
1 garlic clove, chopped
1/4 teaspoon salt
Pepper
Directions
1. Place potatoes and 1/2 teaspoon of salt in a medium saucepan. Cover with water, bring to a boil, and cook until tender. Drain.
2. Meanwhile, prepare dressing. Whisk together all of the dressing ingredients in a small bowl.
3. In a large salad bowl, toss together cooked potatoes and dressing. Let stand for 15 minutes.
4. To the potatoes, add the rest of the ingredients, from the cucumbers to olives. Toss well.
5. Taste and rectify seasoning if necessary. Place salad in fridge and wait 2 hours before eating.
Enjoy!
Recipe adapted from MyRecipes
