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Summer Vinaigrette Potato Salad

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By Betty Crocker Kitchens
Updated Dec 11, 2009
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Mayo and warm weather don't mix. Instead, toss potato salad with an easy herb vinaigrette.

Summer Vinaigrette Potato Salad

  • Prep Time 20 min
  • Total 3 hr 20 min
  • Servings 16
  • Ingredients 13
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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

Instructions

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

Nutrition

140 Calories
7g Total Fat
1g Protein
17g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
530mg
22%
Potassium
310mg
9%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
8%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
2%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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