Potato Salad

Potato Salad by Tammy

"Yield: 12 servings (serving size: 3/4 cup)


Ingredients
Dressing:
1/4 cup seasoned rice vinegar
2 tablespoons canola oil (I used Olive 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 (I used celery in mine)
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
1 (2 1/4-ounce) can sliced ripe olives, drained

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.

Nutritional Information
Calories:90 (28% from fat)
Fat:2.8g (sat 0.2g,mono 1.6g,poly 0.8g)
Protein:1.8g
Carbohydrate:14.9g
Fiber:2g
Cholesterol:0.0mg
Iron:0.9mg
Sodium:295mg
Calcium:19mg"