Summer Vinaigrette Potato Salad

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

–

Save & Share

Servings 16

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

c98e3b27-04ba-49ec-9a90-3489f34814df

ingredients 13
Prep Time 20 min
Total Time 3 hr 20 min

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.

EXPERT TIPS

toggle

Expert 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.