Friends who like Food

Dear Ellen,
Hope you had a fun day hanging out with your family! We did. Here is a recipe for potato salad. I found it on the Cooking Light website. I am not a mayonnaise lover, so it was good for me. I wish I was hungry so I could eat some right now...

• 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

Preparation

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)

Protein:

1.8g

Carbohydrate:

14.9g

Fiber:

2g

Cholesterol:

0.0mg

Iron:

0.9mg

Sodium:

295mg

Calcium:

19mg

Elsie Gonto, Savannah, Georgia, Cooking Light, APRIL 2008