Columbian Potato Salad

I liked this one since it was almost fat-free but flavourful. I changed the original to incorporate some heat, not sure how the Colombians feel about that but they probably have more pressing issues.


  • 1/3 C Red Wine Vinegar
  • Splash of Balsamic Vinegar
  • 1 t Smoked Salt
  • 1 t Sugar
  • 1/2 t Ground Black Pepper
  • 1 T Olive Oil


  • 2 lb Small Potatoes; boiled, cooled, cubed
  • 2-3 Carrots; sliced, steamed
  • 6 Roma Tomatoes, cubed
  • 1/4 C Cilantro, chopped
  • 1/4 C Green Onion, chopped
  • 1 Jalapeno, chopped
IMG_1845 IMG_1847

Whisk together the dressing, set aside.

Place the salad items, except tomatoes in a large bowl, pour dressing over the lot then toss to coat. Add tomatoes, toss lightly. Cover and refrigerate overnight. Done.

The nice thing about this salad is that it can be highly tailored. Personally I like crunchy veggies so I only steamed the carrots for a minute. Add some more Jalapeno if you want to crank up the heat. Dial down the salt if that’s a problem area. Leftover asparagus? Toss ’em in.


4 thoughts on “Columbian Potato Salad

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