Light & Fresh Potato Salad

(Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell from www.myrecipes.com)

This is one of my most favorite and easiest summer potato salads. I'm not a big fan of mayonnaise but I sure love potatoes and it's another great option at the BBQ buffet tables this summer. It takes a little time to chop everything up, but its definitely worth it.

I've made this dish for potlucks at work and received raaave reviews!

But I do have to thank Elsie Gonto from Savannah, Georgia winner of a cooking contest for which the recipe appeared in Cooking Light, APRIL 2008. Since then, Elsie, I've been impressing my family and friends with your work! So Super Thank You to you!!

Without further ado, here it is (and a few of my personal notes...

LIGHT & FRESH POTATO SALAD

Dressing:
1/4 cup seasoned rice vinegar
2 tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Salad:
5 cups cubed red potato (about 2 pounds)
1/2 teaspoon salt
1 cup chopped peeled cucumber
3/4 cup sliced grape or cherry tomatoes
3/4 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/4 cup chopped green onions(yummmm, green onions def. give this recipe a kick)
1 (2 1/4-ounce) can sliced ripe olives, drained (I don't use olives, so it's great without it anyway. But if you like olives, add extra!)

Preparation
1. To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.
2. To prepare salad, place potato and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.
3. Add potato to dressing in bowl, tossing gently to coat; let stand 15 minutes. Stir in cucumber and remaining ingredients; toss well. Cover and chill.

I think the biggest secret to this recipe is that it tastes even better the next day or at least a few hours after prep; gives it more time to let the dressing sink into the veggies and soft potatoes.

Bon Appetit!