Red potatoes are a perfect choice in this salad because they keep their shape when sliced and they add color. Leftover meat or chicken may be added to this salad for a main dish.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Boil potatoes in salted water in a saucepan until tender, about 20 minutes. Drain and let stand until cool enough to handle. Cut potatoes in half lengthwise, then cut into approximately 1/2-inch slices. Place in a serving bowl.

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  • Sprinkle the potatoes with balsamic vinegar, white-wine vinegar and oil, tossing gently to coat. Add red and green bell peppers, scallions, dill and pepper and toss gently to mix. Taste and adjust seasonings. Serve at room temperature.

Nutrition Facts

125 calories; 3.7 g total fat; 0.5 g saturated fat; 167 mg sodium. 610 mg potassium; 21.5 g carbohydrates; 2.5 g fiber; 4 g sugar; 2.4 g protein; 407 IU vitamin a iu; 30 mg vitamin c; 30 mcg folate; 18 mg calcium; 1 mg iron; 28 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
My husband complains that I never make potato salad -- well I don't do mayo at all EVER. So I decided to give a vinegar based one a try. It wasn't bad. Definitely could have used a little something extra but all in all I liked it though the husband wasn't in love because "Potato salad is supposed to be creamy." We offered some potatoes and pepper bits to our 10.5 month old and she was a fan so clearly it's not all that "zesty" as the title claims. Read More
Rating: 4 stars
10/30/2011
Not really zesty as written but once I added some fresh lemon juice smoked paprika and a generous amount of kosher salt it was delicious! I'd definitely make it again - in fact I may make it tomorrow and throw in some garlic scapes from my CSA. Read More