Tuesday, July 7, 2009

Recipe of the Week

I am going to start listing a recipe each week that I like. Right now, I will focus on light and summery dishes.

This recipe was something we had for a Father's Day cookout. It was fantastic and most everyone liked it. If there is something you don't like, you don't have to put it in. This recipe is super light and tasty! It is fairly healthy too.

Light and Fresh Potato Salad - from Myrecipes.com


12 servings (serving size: 3/4 cup)


  • Dressing:
  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons canola 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
  • 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


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)
Fiber: 2g
Cholesterol: 0.0mg
Iron: 0.9mg
Sodium: 295mg
Calcium: 19mg

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