Summer Vinaigrette Potato Salad

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  • 20|min prep time
  • 3|hr|20|min total time
  • 13 ingredients
  • 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

Directions

  1. 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. 2 Meanwhile, in large bowl, mix dressing ingredients; set aside.
  3. 3 Drain potatoes. Add potatoes and remaining salad ingredients to dressing; toss to coat. Cover; refrigerate 3 hours to blend flavors.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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