Appetizers / Soups / Salads

Oil and Vinegar Potato Salad is for Salad.

Oil and Vinegar Potato Salad takes 30 minutes to prepare.

Oil and Vinegar Potato Salad takes 10 minutes to cook.

Oil and Vinegar Potato Salad makes 24 servings.

The ingredients for Oil and Vinegar Potato Salad are:

3 lb red potatoes, unpeeled, cut into 1 to 1-1/2? cubes
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 leeks, quartered and sliced
4-5 carrots, sliced or diced (depending on size)
1 cup celery tops, sliced thin
1/2 cup fennel tops, sliced thin

Dressing
1/2 cup olive oil
1/2 cup champagne vinegar
dash truffle oil
2-3 tbsp Coleman?s Hot Chili Whole Grain Mustard

Here is how you make Oil and Vinegar Potato Salad:

Boil potatoes in salted water until just soft (al dente potatoes?)Mix other vegetables together in a large bowl.Mix Dressing ingredients until well blended.Add Dressing to vegetables.When potatoes are done, drain, then add to vegetables and dressing while still hot.Mix well. Refrigerate at least an hour, up to a day.Makes 24 1/2 cup servings.Number of Servings: 24Recipe submitted by SparkPeople user SHRLZI.

The nutritional information for Oil and Vinegar Potato Salad is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 102.3

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 26.5 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 1.7 g
• Protein: 1.5 g

The dietary needs meet for Oil and Vinegar Potato Salad is Vegetarian