Summer Vinaigrette Potato Salad

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

  • prep time 20 min
  • total time 3 hr 20 min
  • ingredients 13
  • servings 16

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    140
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    530mg
    530%;
    Total Carbohydrate
    17g
    17%
    (Dietary Fiber
    2g
    2%
      Sugars
    1g
    1%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    20%;
    Calcium
    0%;
    Iron
    2%;
    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.
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