Vegetable Potato Salad
Prep Time: 15 min
Cook Time: 20 Min
Serves 6 Servings
Difficulty Easy
Ingredients
- 1/2 C. cider vinegar
- 1/4 C. Crisco® Pure Canola Oil
- 1/2 tsp. prepared mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 3/4 pounds unpeeled medium red potatoes
- 3 medium carrots, cut into 1-inch julienne strips
- 3 ribs celery
- 3 green onions with tops
- 6 radishes
- 1/2 C. grape tomatoes
- Tomato wedges
Directions
- COMBINE vinegar, oil, mustard, salt and pepper in container with tight-fitting lid. Shake well.
- COOK potatoes in salted water just until tender, about 15 to 20 minutes. Drain. Cool 10 minutes. Cut into bite-size pieces.
- COMBINE cooked potatoes with carrots, celery, onions, radishes and tomatoes in large salad bowl.
- SHAKE dressing. Pour over salad. Toss to mix well. Serve immediately or refrigerate. Top with tomato wedges, if desired.
