Tri Colored Summer Potato Salad With Herbed Shallot Viniagrette Recipes

SUMMER VINAIGRETTE POTATO SALAD

Summer Vinaigrette Potato Salad image

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

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h20m

Yield 16

Number Of Ingredients 13

Ingredients

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)
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

Steps:

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.
Meanwhile, in large bowl, mix dressing ingredients; set aside.
Drain potatoes. Add potatoes and remaining salad ingredients to dressing; toss to coat. Cover; refrigerate 3 hours to blend flavors.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g

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