Potato, Cherry Tomato & Bell Pepper Salad with Vinaigrette

Directions

For the dressing:

Whisk the vinegar, oil, salt and black pepper in a large bowl until well blended.

For the salad:

Place the potato in a large dutch oven or a large saucepan with lots of salted water.

Bring to a boil over high heat.

Turn down the heat, and simmer for 7 to 9 minutes until fork-tender but not fall part, drain well.

Place the potato into the bowl with the prepared dressing.

Mix gently until well coated and combined.

Allow to sit for 20 minutes.

Add the cucumber and remaining ingredients, toss until well distributed.

Cover and put in the refrigerator for at least 15 minutes.

Serve chilled.