Potato, Cherry Tomato and Bell Pepper Salad with Vinaigrette Recipe

Name: Potato, Cherry Tomato and Bell Pepper Salad with Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons rice vinegar for the; 2 tablespoons olive oil, extra-virgin; 1 x salt and black pepper to taste; 2 pound red skinned potatoes cubed; 1/2 teaspoon salt; 1 cup cucumbers peeled; 1 cup cherry tomatoes or grape tomatoes, halved; 1 1/2 cups sweet bell peppers orange and yellow, or whatever colors you have; ⅓ cup scallions, spring or green onions sliced; 1/2 cup olives any kind, sliced

Servings: persons

4 tablespoons rice vinegar for the
2 tablespoons olive oil, extra-virgin
1 x salt and black pepper to taste
2 pound red skinned potatoes cubed
1/2 teaspoon salt
1 cup cucumbers peeled
1 cup cherry tomatoes or grape tomatoes, halved
1 1/2 cups sweet bell peppers orange and yellow, or whatever colors you have
⅓ cup scallions, spring or green onions sliced
1/2 cup olives any kind, sliced

1
For the dressing:
2
Whisk the vinegar, oil, salt and black pepper in a large bowl until well blended.
3
For the salad:
4
Place the potato in a large dutch oven or a large saucepan with lots of salted water.
5
Bring to a boil over high heat.
6
Turn down the heat, and simmer for 7 to 9 minutes until fork-tender but not fall part, drain well.
7
Place the potato into the bowl with the prepared dressing.
8
Mix gently until well coated and combined.
9
Allow to sit for 20 minutes.
10
Add the cucumber and remaining ingredients, toss until well distributed.
11
Cover and put in the refrigerator for at least 15 minutes.
12
Serve chilled.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons rice vinegar for the, 2 tablespoons olive oil, extra-virgin, 1 x salt and black pepper to taste, 2 pound red skinned potatoes cubed, and more.

Yes, Potato, Cherry Tomato and Bell Pepper Salad with Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato, Cherry Tomato and Bell Pepper Salad with Vinaigrette

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