Picnic Potato Salad without Mayonnaise

Ingredients and Weight:

1. Potatoes (medium size): 500 grams
2. Carrots (small size): 150 grams
3. Red bell peppers: 2 (or 150 grams)
4. Celery: 1 stick (or 100 grams)
5. Green onions: 3 or 4 (or 50 grams)
6. Fresh lemon juice: 3 tablespoons
7. White vinegar: 2 tablespoons
8. Extra virgin olive oil: 4 tablespoons
9. Salt and pepper: to taste

Preparation Time:

1. Preparation: 20 minutes
2. Cooking: 30 minutes (boiling potatoes)
3. Total Time: 50 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Boil the potatoes in water for about 20-25 minutes or until cooked through. Let cool and peel.
2. Meanwhile, dice the carrots, bell peppers, celery, and green onions into small pieces and set aside.
3. In a large bowl, combine the diced vegetables and cooled potatoes.
4. Add lemon juice, vinegar, olive oil, salt, and pepper and mix well.
5. Adjust seasoning if necessary and serve immediately or let sit for a few minutes to allow flavors to blend.

Nutritional Information: (Based on estimated values)

Calories: 350 kcal per serving (based on 8 servings) Fat: 16g, Carbohydrates: 55g, Protein: 6g, Fiber: 7g

Dish Characteristics:

1. Fresh and vibrant flavors from the combination of lemon juice and vinegar with the vegetables.
2. A healthy alternative to the traditional mayonnaise-based potato salad.
3. Can be served as a side dish or picnic snack.

User Comments:

1. "This is a refreshing change from the typical potato salad! The lemon juice and vinegar give it a great tangy flavor." - John Doe
2. "I love how simple and yet so flavorful this salad is. It's perfect for picnics!" - Jane Smith
3. "The texture of the salad is perfect - not too creamy, not too crunchy." - Alice Johnson

Special Precautions and Tips:

1. Make sure to cook the potatoes until they are fully cooked but not overcooked to maintain their texture.
2. Adjust seasoning according to taste - some may prefer more lemon juice or vinegar based on their preference for sourness.