Potato Salad with Vinaigrette

Off for a summer picnic? This is a great potato salad to tote along because it doesn't contain any mayonnaise.

Serves: 10Hands-on: 30 minutesTotal: 50 minutesDifficulty: Easy

Serves: 10


  • 4 lbs. new potatoes
  • 1⁄2 cup thinly sliced red bell pepper
  • 1⁄2 cup thinly sliced green bell pepper
  • 1⁄4 cup chopped celery
  • 1⁄4 cup chopped chives
  • 1⁄4 cup oil
  • 2 Tbsp. red wine vinegar
  • 1 tsp. dried thyme
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper


  • Scrub potatoes. Cook in salted water for 20 minutes until potatoes are tender yet still firm. Drain and cool at room temperature. Cut into bite-sized pieces.
  • In a large bowl combine potatoes, peppers, celery, and chives.
  • Combine oil, vinegar, thyme, salt, and pepper in a jar with screw top. Shake until blended. Pour over potato mixture.
  • Toss gently until all the vegetables are thoroughly coated. Season with salt and pepper, and serve at room temperature.