Oil & Vinegar Potato Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 102.3
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 26.5 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.5 g

View full nutritional breakdown of Oil & Vinegar Potato Salad calories by ingredient
Submitted by:

Number of Servings: 24


    3 lb red potatoes, unpeeled, cut into 1 to 1-1/2” cubes
    1 yellow bell pepper, chopped
    1 green bell pepper, chopped
    2 leeks, quartered and sliced
    4-5 carrots, sliced or diced (depending on size)
    1 cup celery tops, sliced thin
    1/2 cup fennel tops, sliced thin

    1/2 cup olive oil
    1/2 cup champagne vinegar
    dash truffle oil
    2-3 tbsp Coleman’s Hot Chili Whole Grain Mustard


Boil potatoes in salted water until just soft (al dente potatoes?)
Mix other vegetables together in a large bowl.
Mix Dressing ingredients until well blended.
Add Dressing to vegetables.

When potatoes are done, drain, then add to vegetables and dressing while still hot.
Mix well. Refrigerate at least an hour, up to a day.

Makes 24 1/2 cup servings.

Number of Servings: 24

Recipe submitted by SparkPeople user SHRLZI.

Rate This Recipe