Potato, Cherry Tomato & Bell Pepper Salad with Vinaigrette
Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.
Yield
12 servingsPrep
10 minCook
10 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dressing | |||
| 4 | tablespoons |
rice vinegar
for the |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| For the salad | |||
| 2 | pound |
red skinned potatoes
cubed |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
cucumbers
peeled |
|
| 1 | cup |
cherry tomatoes
or grape tomatoes, halved |
|
| 1 ½ | cups |
sweet bell peppers
orange and yellow, or whatever colors you have |
*
|
| ⅓ | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
olives
any kind, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dressing: | |||
| 6E+1 | ml |
rice vinegar
for the |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| For the salad: | |||
| 907.2 | g |
red skinned potatoes
cubed |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
cucumbers
peeled |
|
| 237 | ml |
cherry tomatoes
or grape tomatoes, halved |
|
| 355 | ml |
sweet bell peppers
orange and yellow, or whatever colors you have |
*
|
| 79 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
olives
any kind, sliced |
*
|
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.
