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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (225g) Recipe makes 8 servings The following items or measurements are not included below: 1 teaspoon seasoning salt |
||
| Calories 126 | ||
| Calories from Fat 18 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.1g | 3% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 29mg | 1% | |
| Potassium 782mg | 22% | |
| Total Carbohydrate 24.9g | 8% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 5.1g | ||
| Protein 3.1g | 6% | |
Ingredients
- 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
1
Combine potato cubes, carrot pieces, chopped onions and cilantro in large bowl.2
In a small bowl whisk together dressing ingredients and pour over salad ingredients.3
Gently combine tomato chunks with the rest of the salad.4
Chill and allow flavors to blend.
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- Course > Salads
- Main Ingredient > Vegetables > Potatoes
- Cuisine > South American > Colombian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Presentation > Served Cold
- Occasion > Seasonal > Spring
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- Dietary > Vegetarian
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Featured Reviews for This Recipe
From: Carianne
On May 29, 2008
Lovely! I added jalapenos that I sauteed with the onions and carrots. I bet it would be good with balsamic vinegar, too!
From: Kumquat the Cat's friend
On Oct 13, 2005
Very tasty and healthful salad. I used red wine vinegar, vege-sal for the salt and used the maximum amount of cilantro (yes, it was important to the dish). I added a half cup of onions for a total of 1 cup (as a result my BF thought it was a bit too oniony but I thought it was just fine.) As for the vegetables, I steamed the carrots in a steamer on top of the boiling potatoes for about 12 minutes. You could also boil both of them together I guess. The potato package recommended 8 minutes, but I didn't think they were done in the alloted time so I boiled longer. Also, I used about 30 baby carrots sliced in half. Thanks for this recipe!
From: Chadonbeni
On Jul 27, 2005
Easy, tasty, and perfect for my husband who hates mayonaise. I used garlic salt for the seasoned salt. My kids did not like it, but that was expected. I think it would make a great side dish for a summer mexican menu. Maybe not authentic, but it's colorful and refreshing. Go heavy on the cilantro, it makes the dish.
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