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Potato-Vegetable Salad with Cilantro Dressing

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By Betty Crocker Kitchens
Updated Sep 25, 2015
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What’s better than potato salad? Potato salad tossed with cucumbers, bell pepper, green onions, tomatoes and a zesty herb dressing!

Potato-Vegetable Salad with Cilantro Dressing

  • Prep Time 10 min
  • Total 40 min
  • Servings 6
  • Ingredients 12
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Ingredients

Potatoes

  • 1 1/2 lb white potatoes (4 medium), each cut in half

Cilantro Dressing

  • 1/3 cup olive or vegetable oil
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper (cayenne)

Salad

  • 1/2 medium cucumber, seeded, coarsely chopped
  • 1/2 medium green bell pepper, coarsely chopped
  • 4 medium green onions, sliced (1/4 cup)
  • 1 medium tomato, seeded, coarsely chopped (3/4 cup)
  • Chopped fresh cilantro, if desired

Instructions

  • Step 
    1
    In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender.
  • Step 
    2
    While potatoes are cooking, in tightly covered container, shake all dressing ingredients until blended. Drain potatoes; cool slightly. Remove skins if desired. Cut potatoes into cubes (about 4 cups).
  • Step 
    3
    In large bowl, pour dressing over warm potatoes. Add cucumber, bell pepper, onions and tomato; toss to mix. Serve immediately, or cover and refrigerate 1 to 2 hours until chilled. Stir gently before serving. Garnish with cilantro.

Nutrition

210 Calories
12 g Total Fat
3 g Protein
26 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
110
Total Fat
12 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
210 mg
Potassium
500 mg
Total Carbohydrate
26 g
Dietary Fiber
3 g
Protein
3 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
22%
22%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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