Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

A tasty, tangy, colorful potato salad I found in Bogotá. It’s a change from the mayonnaise based potato salads.

Ingredients Nutrition

  • 2 lbs red potatoes, cooked, peeled and cut into 1 inch cubes when cooled, about 6 cups total
  • 3 large carrots, peeled, cut into 1/2 inch pieces and steamed until crisp-tender, cooled
  • 12 cup chopped red onion
  • 14-12 cup chopped cilantro, depending on taste
  • 3 large tomatoes, cut into 1 inch chunks
  • For the Dressing

  • 13 cup wine vinegar
  • 1 tablespoon oil
  • 1 teaspoon seasoning salt, to taste
  • 1 teaspoon sugar
  • 14 teaspoon fresh ground black pepper

Directions

  1. Combine potato cubes, carrot pieces, chopped onions and cilantro in a 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.

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