Potato, Cherry Tomato and Bell Pepper Salad with Vinaigrette

• 4 tablespoons rice vinegar for the
• 2 tablespoons olive oil, extra-virgin
• 1 x salt and black pepper to taste
• 2 pound red skinned potatoes cubed
• 1/2 teaspoon salt
• 1 cup cucumbers peeled
• 1 cup cherry tomatoes or grape tomatoes, halved
• 1 1/2 cups sweet bell peppers orange and yellow, or whatever colors you have
• 13 cup scallions, spring or green onions sliced
• 1/2 cup olives any kind, sliced

1. For the dressing:
2. Whisk the vinegar, oil, salt and black pepper in a large bowl until well blended.
3. For the salad:
4. Place the potato in a large dutch oven or a large saucepan with lots of salted water.
5. Bring to a boil over high heat.
6. Turn down the heat, and simmer for 7 to 9 minutes until fork-tender but not fall part, drain well.
7. Place the potato into the bowl with the prepared dressing.
8. Mix gently until well coated and combined.
9. Allow to sit for 20 minutes.
10. Add the cucumber and remaining ingredients, toss until well distributed.
11. Cover and put in the refrigerator for at least 15 minutes.
12. Serve chilled.

rice vinegar, olive oil, salt, red skinned potatoes, salt, cucumbers, cherry tomatoes, sweet bell peppers, scallions, olives

Taken from recipeland.com/recipe/v/potato-cherry-tomato-bell-peppe-52306 (may not work)