Recipes / Potato

Colombian Potato Salad
(8)
Recipe by Steppmom

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!

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READY IN: 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 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

  • Combine potato cubes, carrot pieces, chopped onions and cilantro in large bowl.
  • In a small bowl whisk together dressing ingredients and pour over salad ingredients.
  • Gently combine tomato chunks with the rest of the salad.
  • Chill and allow flavors to blend.

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