Nutrition per serving may change if servings are adjusted.
1 pound medium red potatoes, scrubbed
Salt, to taste
2 tablespoons balsamic vinegar
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup chopped scallions
1 tablespoon chopped fresh dill
Freshly ground white or black pepper, to taste
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.
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.
125 calories;4 g fat(1 g sat); 2 g fiber; 22 g carbohydrates; 2 g protein; 30 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 407 IU vitamin A; 30 mg vitamin C; 18 mg calcium; 1 mg iron; 167 mg sodium; 610 mg potassium
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.
January 18, 2010
By: EatingWell User
My husband complains that I never make potato salad GÇô well, I donGÇÖt do mayo at all, EVER. So I decided to give a vinegar based one a try. It wasnGÇÖt bad. Definitely could have used a little something extra, but all in all I liked it though the husband wasnGÇÖt in love because GÇ£Potato salad is supposed to be creamy.GÇ¥ We offered some potatoes and pepper bits to our 10.5 month old and she was a fan so clearly itGÇÖs not all that GÇ£zestyGÇ¥ as the title claims.