Colombian Potato Salad

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!

• Ready In: 40 mins
• Serves: 8-10

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

• Dressing

• 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.