Best 3 Veggie Potato Salad Recipes

In the realm of culinary delights, veggie potato salad stands as a testament to the boundless creativity that can be found in plant-based cuisine. This vibrant dish, often served as a refreshing side dish or a hearty main course, is a symphony of colorful vegetables, tender potatoes, and a medley of flavorful dressings. Whether you prefer a classic mayonnaise-based dressing, a tangy mustard vinaigrette, or a creamy vegan alternative, the possibilities for creating a delectable veggie potato salad are endless. With its versatility and crowd-pleasing appeal, this dish is an ideal choice for potlucks, picnics, and backyard barbecues. Get ready to embark on a culinary journey as we explore the art of crafting the perfect veggie potato salad, one bite at a time.

Here are our top 3 tried and tested recipes!

VEGGIE POTATO SALAD FOR A CROWD

Veggie Potato Salad for a Crowd image

Here's a healthy potato salad high in antioxidants from colorful vegetables. The vinegar also lessens the blood-sugar boost of the potatoes.

Provided by USA WEEKEND Jean Carper

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 55m

Yield 24

Number Of Ingredients 13

Ingredients

3 pounds small red potatoes, unpeeled
2 cups chopped red onions
12 ounces fresh green beans, trimmed, cooked al dente
3 ½ cups roughly chopped red cabbage
1 pint grape tomatoes, halved
3 tablespoons capers, drained
2 ounces basil leaves, trimmed and torn in large pieces
salt and freshly ground black pepper to taste
⅔ cup extra virgin olive oil
3 tablespoons white balsamic or rice vinegar
1 teaspoon salt
1 ½ teaspoons Dijon mustard
3 cloves garlic, crushed

Steps:

In a large pot, cook whole potatoes until done. Cool. Cut into bite-sized pieces. In a very large bowl, combine all ingredients from potatoes through basil. Whisk together dressing ingredients. Toss with vegetables, and add salt and pepper to taste. Chill. Serve.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 14.4 g, Fat 6.4 g, Fiber 2.5 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 146.7 mg, Sugar 2 g

VEGGIE POTATO SALAD

Veggie Potato Salad image

"You must try this recipe!" insists Michaela Greenberg of Johnston, Rhode Island. "It's a savory salad that's great for any kind of party. I've even made it with fat-free Caesar dressing and my friends and family like it just as much."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 pound small red potatoes, cooked and cubed
1-1/2 cups chopped fresh broccoli
1/2 cup sliced celery
1/4 cup chopped red onion
1/4 cup sliced radishes
2 tablespoons chopped green pepper
1/3 cup fat-free Italian salad dressing
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon dill weed

Steps:

In a large salad bowl, toss the potatoes and vegetables. In a small bowl, blend the salad dressing and seasonings; add to potato mixture and toss to coat. Cover and refrigerate for 1 hour or until serving.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

WARM POTATO-VEGGIE SALAD

Warm Potato-Veggie Salad image

Pair this delicious veggie-packed potato salad with our Honey-Soy Glazed Chicken for a dinner the whole gang is sure to stick around for.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
Coarse salt and ground pepper
6 ounces green beans, trimmed and cut into 1-inch pieces (about 1 1/4 cups)
1/3 cup light mayonnaise
2 to 3 teaspoons white-wine vinegar
1 scallion, thinly sliced
1 carrot, coarsely grated

Steps:

Place potatoes in a large pot; cover with water by 1 inch, and add 1 tablespoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 20 minutes. With a wire skimmer or slotted spoon, transfer potatoes to a large bowl (reserve water in pot).
To the simmering water, add green beans, and cook until crisp-tender, 2 to 3 minutes. Drain and add to potatoes, along with mayonnaise, vinegar, scallion, and carrot. Toss to combine, and lightly mash; season with salt and pepper, and serve warm.

Nutrition Facts : Calories 223 g, Fat 7 g, Fiber 4 g, Protein 5 g

Tips:

Choose the Right Potatoes: Opt for waxy varieties like Yukon Gold, Red Bliss, or New Potatoes, as they hold their shape well in salads.
Cook Potatoes Properly: Boil potatoes until tender but not mushy. Drain and cool them completely before adding them to the salad.
Use Fresh Vegetables: Chop vegetables such as celery, carrots, and onions finely for a crisp texture and flavor.
Experiment with Herbs: Add fresh herbs like parsley, dill, or chives for an aromatic touch.
Make a Tangy Dressing: Combine mayonnaise, vinegar, mustard, and spices for a well-balanced dressing.
Chill the Salad: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Conclusion:

Veggie Potato Salad is a delightful side dish that offers a vibrant blend of flavors and textures. It's perfect for picnics, potlucks, and summer gatherings. With its colorful presentation and versatility, this salad is sure to be a crowd-pleaser. Feel free to experiment with different vegetables, herbs, and dressings to create your own unique version of this classic recipe. Enjoy the deliciousness!

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