Colombian Potato Salad

Steppmom's Note:

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!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 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
• ½ cup chopped red onion
• ¼-½ cup chopped cilantro , depending on taste
• 3 large tomatoes , cut into 1-inch chunks

Dressing

• 1⁄3; cup wine vinegar
• 1 tablespoon oil
• 1 teaspoon seasoning salt (may add more to taste)
• 1 teaspoon sugar
• ¼ 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.

Reviews

[dianegrapegrower]

This was good. I added the lesser amount of cilantro, and wished I'd had more. The salad would have benefited from the added flavor. But nice!

[jrusk]

This was great especially since we are cilantro lovers. I steamed baby carrots in the microwave, used green onion and Red wine vinegar. Even better the next day and the next. I'll make this again.

[David in Nottingham]

A really colourful and flavoursome side dish. I overcooked the potatoes the first time I began to follow this recipe, as I had not used red potatoes before, so we had mash for breakfast and then I started again. I cubed the potatoes before boiling on second attempt, so that I could keep an eye on them and it worked well. The wine vinegar really gives it a nice ZING.