 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
A tasty, tangy, colorful and LOW FAT! potato salad I concocted after having a similar one at a restaurant operated by brothers from Columbia. It's a great change from the same boring mayo-based potato salad. TRY IT! Ingredients:
2 lbs red potatoes, cooked, peeled and cut into 1-inch cubes when cool, about 6 cups total |
3 large carrots, peeled, cut into 1/2-inch pieces and steamed until crisp-tender, cooled |
1/2 cup chopped red onion |
1/4-1/2 cup chopped cilantro, depending on taste |
3 large tomatoes, cut into 1-inch chunks |
1/3 cup wine vinegar |
1 tablespoon oil |
1 teaspoon seasoning salt (may add more to taste) |
1 teaspoon sugar |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Combine potato cubes, carrot pieces, chopped onions and cilantro in large bowl.
2. In a small bowl whisk together dressing ingredients and pour over salad ingredients.
3. Gently combine tomato chunks with the rest of the salad.
4. Chill and allow flavors to blend.
|
|