Summer Vinaigrette Potato Salad

Summer Vinaigrette Potato Salad

Mayo and warm weather don't mix. Instead, toss potato salad with an easy herb vinaigrette.

Prep Time

20

Minutes

Total Time

3:20

Hrs:Mins

Makes

16

servings

Salad
5
cups water
2
teaspoons salt
2 1/2
lb unpeeled Yukon Gold potatoes, cut into 3/4-inch pieces (about 8 cups)
1 1/2
cups chopped cucumber (1 medium)
1
cup chopped yellow bell pepper (1 medium)
1/2
cup thinly sliced celery (1 medium stalk)
1/4
cup chopped green onions (4 medium)
Dressing
1/2
cup canola or vegetable oil
1/4
cup lemon juice
1/4
cup chopped fresh basil leaves
2
tablespoons chopped fresh parsley
2
teaspoons chopped fresh thyme leaves
1 1/2
teaspoons salt
  1. In 4-quart saucepan, heat water and 2 teaspoons salt to boiling. Add potatoes; return to boiling. Cook uncovered 5 to 8 minutes or just until tender.
  2. Meanwhile, in large bowl, mix dressing ingredients; set aside.
  3. Drain potatoes. Add potatoes and remaining salad ingredients to dressing; toss to coat. Cover; refrigerate 3 hours to blend flavors.
Makes 16 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
If you like tomatoes, add 2 medium tomatoes, chopped, to the mix.
You can make this salad up to 24 hours ahead, but the olive oil will solidify a bit so you'll have to let it stand and then stir it right before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 530mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 2g,
    • Sugars 1g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.