Light and Fresh Potato Salad
This colorful potato salad uses many delicious summer veggies. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- 1 Large Bowl
- 1 Kitchen Knife
- 1 Saucepan
Ingredients
Dressing
- 1/4 cup seasoned rice vinegar
- 2 Tbsp olive oil
- 1/4 tsp salt
- pepper
Salad
- 5 cups potatoes* red potatoes or other variety, cubed
- 1/2 tsp salt
- 1 cup cucumber* peeled and chopped
- 3/4 cup cherry tomatoes* or grape tomatoes, sliced
- 3/4 cup green peppers*
- 1/2 cup bell peppers* red or yellow, chopped
- 1/4 cup green onions* chopped
- 1 can black olives (2 1/4 oz can) sliced (optional)
Instructions
- Whisk dressing together in a large bowl.
- Place potatoes and 1/2 tsp of salt into a medium saucepan. Cover with water 2" above the potatoes: bring to a boil, reduce heat to low, and simmer 8 minutes o r until tender.
- Drain saucepan and add potatoes to dressing , tossing gently to coat. Rest for 15 minutes.
- Stir in cucumber and remaining ingredients. Toss well. Cover and chill.
Notes
This recipe is from Sophie Merten - a past Healthy Harvest Summer Contractor.
Nutrition
Calories: 1719kcalCarbohydrates: 217gProtein: 29gFat: 89gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 65gSodium: 7918mgPotassium: 5432mgFiber: 42gSugar: 21gVitamin A: 5191IUVitamin C: 426mgCalcium: 399mgIron: 12mg
