Vinegar Based Red Potato Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 116.5
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 20.6 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.6 g
- Protein: 1.8 g
View full nutritional breakdown of Vinegar Based Red Potato Salad calories by ingredient
Introduction
A lighter delicious alternative to a heavy mayonnaise based potato salad. This salad retains the potato peel and all it's goodness. It's also a great base to experiment and customize for your own vinegrette potato salad recipe. A lighter delicious alternative to a heavy mayonnaise based potato salad. This salad retains the potato peel and all it's goodness. It's also a great base to experiment and customize for your own vinegrette potato salad recipe.Number of Servings: 10
Ingredients
-
2 lb small red potatoes
1/3 cup white balsamic vinager
3 tbs olive oil
1 tsp oregano dried ( I prefer Mexican oregano)
1 tsp basil dried
2 tbs stone ground mustard (some gourmet combo works better)
1/4 tsp red pepper
Directions
Boil potatoes in water until a fork slides in easily. Drain the water off. Use your fork to break the potatoes into bite sized pieces. You want to break the skin on the potatoes so the dressing can penetrate.
You can prepare the dressing separately while the potatoes are boiling if you wish. Whisk together the vinegar, olive oil, oregano, basil, and mustard.
When the potatoes are cooked and broken (not mashed) pour on the dressing. Toss to coat the potatoes. Let sit a little bit and toss again. You want the dressing to be well combined. Season to taste with some salt and pepper.
At this point you have a basic vinegar based potato salad. I usually will add extras to it, but it isn't necessary.
ideas for additions: (and I will add them to spark recipes as I try them out) are:
roasted red pepper and olive
corn relish (onions, sweet corn, pimentos, etc)
mango pico de gallo
kalamata olive relish or spread
bacon chopped into tidbits and fried then some onions thrown on at the end so they'll caramelize, drain the grease and add to the potato salad (not a low cal option)
sliced or diced hard boiled eggs, celery and green onion, diced ham and grated cheddar cheese
It really depends on what the rest of the meal is. But this is a very flexible base for a non mayonnaise potato salad
Serving Size: 5 to 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KAYAKBABE.
You can prepare the dressing separately while the potatoes are boiling if you wish. Whisk together the vinegar, olive oil, oregano, basil, and mustard.
When the potatoes are cooked and broken (not mashed) pour on the dressing. Toss to coat the potatoes. Let sit a little bit and toss again. You want the dressing to be well combined. Season to taste with some salt and pepper.
At this point you have a basic vinegar based potato salad. I usually will add extras to it, but it isn't necessary.
ideas for additions: (and I will add them to spark recipes as I try them out) are:
roasted red pepper and olive
corn relish (onions, sweet corn, pimentos, etc)
mango pico de gallo
kalamata olive relish or spread
bacon chopped into tidbits and fried then some onions thrown on at the end so they'll caramelize, drain the grease and add to the potato salad (not a low cal option)
sliced or diced hard boiled eggs, celery and green onion, diced ham and grated cheddar cheese
It really depends on what the rest of the meal is. But this is a very flexible base for a non mayonnaise potato salad
Serving Size: 5 to 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KAYAKBABE.