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Vegan Central & South American Recipes
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Colombian Potato Salad
From: Steppmom

A tasty, tangy, colorful and LOW FAT! potato salad I concocted after having a similar one at a restaurant operated by brothers from Columbia. It's a great change from the same boring mayo-based potato salad. TRY IT!

SERVES 8 -10

  • 2 lbs red potatoes, cooked, peeled and cut into 1-inch cubes when cool, about 6 cups total
  • 3 large carrots, peeled, cut into 1/2-inch pieces and steamed until crisp-tender, cooled
  • 1/2 cup chopped red onion
  • 1/4-1/2 cup chopped cilantro, depending on taste
  • 3 large tomatoes, cut into 1-inch chunks


  • 1/3 cup wine vinegar
  • 1 tablespoon oil
  • 1 teaspoon seasoning salt (may add more to taste)
  • 1 teaspoon sugar
  • 1/4 teaspoon fresh ground black pepper

Combine potato cubes, carrot pieces, chopped onions and cilantro in large bowl.

In a small bowl whisk together dressing ingredients and pour over salad ingredients.

Gently combine tomato chunks with the rest of the salad.

Chill and allow flavors to blend.