Classic Red Potato Salad


1-1/2 lbs. unpeeled red potatoes
1/2 small red onion, finely chopped
1/4 cup NAKANO Seasoned Rice Vinegar Original
3 Tbsp. olive oil
2 hard-cooked eggs, finely chopped
1/3 cup packed cilantro leaves, chopped
2 Tbsp. mayonnaise


In 3-quart pot, bring 1-inch water to boil over high heat. Cut potatoes into 3/4-inch cubes; drop potatoes into boiling water. Cover; reduce heat to low when water boils again. Cook until potatoes are tender, about 8 minutes; drain. 

Meanwhile, in a large bowl, combine onion, rice vinegar, oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add hot, cooked potatoes; toss to coat. Cover and chill. Gently stir in eggs, cilantro and mayonnaise. 

Makes 4 to 6 servings.


Per serving (4): 342 calories; 7g protein; 37g carbohydrate; 19g fat; 110mg cholesterol; 762mg sodium

Classic Red Potato Salad
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