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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%
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Colombian Potato Salad

Recipe #94757 | 40 min | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Steppmom
Jun 30, 2004

A tasty, tangy, colorful and LOW FAT! potato salad I concocted after having a similar one at a restaurant operated by brothers from Columbia. It's a great change from the same boring mayo-based potato salad. TRY IT!

SERVES 8 -10 (change servings and units)

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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Featured Reviews for This Recipe

From: David in Nottingham

On Apr 29, 2009

A really colourful and flavoursome side dish. I overcooked the potatoes the first time I began to follow this recipe, as I had not used red potatoes before, so we had mash for breakfast and then I started again. I cubed the potatoes before boiling on second attempt, so that I could keep an eye on them and it worked well. The wine vinegar really gives it a nice ZING.

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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!

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From: Chef #482350

On Apr 12, 2007

1 person found this review helpful

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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!

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