Prep Time 15 min
Cook Time 20 Min
Servings 6
Difficulty Easy

Ingredients

  • 1/2 cup cider vinegar
  • 1/4 cup 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 cup grape tomatoes
  • Tomato wedges

Directions

  • Step 1

    COMBINE vinegar, oil, mustard, salt and pepper in container with tight-fitting lid. Shake well.

  • Step 2

    COOK potatoes in salted water just until tender, about 15 to 20 minutes. Drain. Cool 10 minutes. Cut into bite-size pieces.

  • Step 3

    COMBINE cooked potatoes with carrots, celery, onions, radishes and tomatoes in large salad bowl.

  • Step 4

    SHAKE dressing. Pour over salad. Toss to mix well. Serve immediately or refrigerate. Top with tomato wedges, if desired.

Serving size
(1/6 of recipe)

  • Calories 250
  • Calories from Fat80g
  • Total Fat 10g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 250mg
  • Potassium 0mg
  • Total Carbohydrates 38g
  • Dietary Fiber 5g
  • Sugars 5g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet