Best 6 Vegetable Potato Salad Recipes
Vegetable potato salad is a refreshing, summery dish that is a welcome addition to any gathering. With its vibrant colors and variety of vegetables, it is sure to be a hit with everyone. This classic recipe is incredibly versatile and can be tailored to your own taste preferences, making it a favorite among those who love to experiment in the kitchen. Whether you prefer a creamy dressing or a tangy vinaigrette, there is a vegetable potato salad recipe out there to suit your needs. So grab your favorite apron and let's get started on creating a delicious, unforgettable dish!
Let's cook with our recipes!
VEGETABLE POTATO SALAD
Growing up with a huge family of relatives, large gatherings were the norm. Mom always brought her 'famous' potato salad, and now I'm carrying on the tradition. It just wouldn't be the same without it." -James Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle. , Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. , Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.
Nutrition Facts : Calories 383 calories, Fat 24g fat (5g saturated fat), Cholesterol 134mg cholesterol, Sodium 619mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
POLISH VEGETABLE POTATO SALAD
Salatka kartoflana jarzynowa. I decided to have an impromptu cookout. I had some leftover potato salad, but there wasn't enough, so I used this recipe to expand my salad. My guests were totally awed!!! I was feeling a bit guilty about feeding them leftovers while they thought I must have cooked all day to make this spectacular salad. Prep time does not include chilling.
Provided by Lorac
Categories Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix the potatoes with the vegetables, pickles, onions and dill, season with salt and pepper.
- Mix mayonnaise, sour cream and mustard and add to the salad.
- Garnish and chill for 2 hours.
GRILLED VEGETABLE POTATO SALAD
Steps:
- Boil 2 pounds sliced russets 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt, and juice from the grilled lemon. Toss with grape tomatoes and grilled zucchini and eggplant.
STEAMED VEGETABLE POTATO AND EGG SALAD
Easy to make if you have a food processor. Perfect for using up extra vegetables in the fridge. The measurements are all approximate, and it's very customizable -- just throw in whatever you feel like!
Provided by Klortho
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Steam all of the vegetables together for 15 minutes.
- Boil the diced potatoes, and the eggs (still in their shells) together for 12 minutes (until the eggs are hard-boiled).
- Drain the water, peel the eggs and slice them.
- Put everything except olives and cheese together in a big bowl. Mix well.
- Add the cheese and olives on top.
GARDEN VEGETABLE POTATO SALAD
Adding crispy veggies was all it took to transform an old standby into a sensational new potato salad for Lucy Meyring. "This dish tastes like it's fresh from the garden," she jots from Walden, Colorado, "and, at our house, it often is! The dressing I developed gives the salad a nice zip, too."-Lucy Meyring, Walden, Colorado
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a large kettle, parboil beans and carrots for 5 minutes. Add zucchini and cook for 2 minutes; drain and rinse in cold water. Cool; transfer to a large bowl. Cut potatoes into 1/2-in. cubes; add to vegetables. In a small bowl, combine remaining ingredients. pour over salad and toss to coat. Cover and chill for at least 1 hour before serving.
Nutrition Facts :
POTATO-VEGETABLE SALAD WITH CILANTRO DRESSING
What's better than potato salad? Potato salad tossed with cucumbers, bell pepper, green onions, tomatoes and a zesty herb dressing!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender.
- While potatoes are cooking, in tightly covered container, shake all dressing ingredients until blended. Drain potatoes; cool slightly. Remove skins if desired. Cut potatoes into cubes (about 4 cups).
- In large bowl, pour dressing over warm potatoes. Add cucumber, bell pepper, onions and tomato; toss to mix. Serve immediately, or cover and refrigerate 1 to 2 hours until chilled. Stir gently before serving. Garnish with cilantro.
Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg
Tips:
- To save time, use pre-cooked or frozen vegetables.
- For a creamier salad, use mayonnaise instead of vinegar.
- Add some crunch to your salad with celery, carrots, or radishes.
- For a more flavorful salad, use a variety of herbs and spices.
- If you're making the salad ahead of time, wait to add the dressing until just before serving.
Conclusion:
Vegetable potato salad is a delicious and refreshing side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste. So next time you're looking for a healthy and satisfying salad, give vegetable potato salad a try.
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