Potato-Vegetable Salad with Cilantro Dressing

  • Prep Time 10 min
  • Total Time 40 min
  • Servings 6

Ingredients

Ingredients

Potatoes

1 1/2
lb white potatoes (4 medium), each cut in half

Cilantro Dressing

1/3
cup olive or vegetable oil
2
tablespoons chopped fresh cilantro
3
tablespoons white wine vinegar
1/2
teaspoon salt
1/4
teaspoon ground cumin
1/8
teaspoon ground red pepper (cayenne)

Salad

1/2
medium cucumber, seeded, coarsely chopped
1/2
medium green bell pepper, coarsely chopped
4
medium green onions, sliced (1/4 cup)
1
medium tomato, seeded, coarsely chopped (3/4 cup)
Chopped fresh cilantro, if desired

Directions

Directions

  • 1 In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender.
  • 2 While potatoes are cooking, in tightly covered container, shake all dressing ingredients until blended. Drain potatoes; cool slightly. Remove skins if desired. Cut potatoes into cubes (about 4 cups).
  • 3 In large bowl, pour dressing over warm potatoes. Add cucumber, bell pepper, onions and tomato; toss to mix. Serve immediately, or cover and refrigerate 1 to 2 hours until chilled. Stir gently before serving. Garnish with cilantro.

Notes










Tips

Expert Tips

Fresh cilantro works better in chilled salads, dressings and dips than it does in warm dishes; its delicate flavor disappears quickly when heated.

Change the colors of this salad when you use red or yellow bell peppers instead of the green.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
110
% Daily Value
Total Fat
12 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
210 mg
Potassium
500 mg
Total Carbohydrate
26 g
Dietary Fiber
3 g
Protein
3 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
22%
22%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.