Summer Vinaigrette Potato Salad

Name: Summer Vinaigrette Potato Salad
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters thinly sliced celery (1 medium stalk); 355 milliliters chopped cucumber (1 medium); 59 milliliters chopped fresh basil leaves; 2 Tbsps chopped fresh parsley; 2 teaspoons chopped fresh thyme leaves; 59 milliliters chopped green onions (4 medium); 59 milliliters lemon juice; 2 teaspoons salt; 2 teaspoons salt; 118 milliliters canola or vegetable oil; 1 liters water; 237 milliliters chopped yellow bell pepper (1 medium); 1 kilograms unpeeled Yukon Gold potatoes, cut into 3/4-inch pieces (about 8 cups)

Summer Vinaigrette Potato Salad is a gluten free, whole 30, and vegan side dish. This recipe makes 16 servings with 106 calories, 2g of protein, and 7g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of vegetable oil, yukon gold potatoes, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 3 hours and 20 minutes.