Best 6 Veggie Potato Salad For A Crowd Recipes

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Are you looking for a delicious and healthy recipe for a crowd-pleasing veggie potato salad? Look no further! This easy-to-follow recipe combines fresh vegetables, tender potatoes, and a creamy dressing for a flavorful and satisfying salad that's perfect for potlucks, picnics, or any summer gathering. With just a few simple steps, you can create a dish that will be a hit with vegetarians and meat-eaters alike. So, gather your ingredients and get ready to impress your friends and family with this delectable veggie potato salad.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE POTATO SALAD



Vegetable Potato Salad image

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

6 large potatoes (about 3 pounds)
1 cup Italian salad dressing
8 hard-boiled large eggs, sliced
1 bunch green onions, thinly sliced
3 celery ribs, chopped
1 medium green pepper, chopped
2/3 cup chopped seeded peeled cucumber
1 cup frozen peas, thawed
1 cup mayonnaise
2/3 cup sour cream
2 teaspoons prepared mustard
1 teaspoon salt
1/8 to 1/4 teaspoon pepper

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.

POTATO SALAD FOR A CROWD



Potato Salad for a Crowd image

I make this for family reunions, weddings, graduations, and so on. Everyone asks for the recipe! It's a colorful salad that everyone likes.

Provided by Rumdrinker25

Categories     Potato

Time 1h

Yield 15 pounds of salad, 30-50 serving(s)

Number Of Ingredients 12

10 lbs red potatoes
1 dozen egg
1 (16 ounce) jar olives
1 (16 ounce) jar kosher dill pickles
2 medium onions
2 cups mayonnaise (NOT salad dressing)
1 cup sour cream
1 cup buttermilk
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon ground black pepper
paprika

Steps:

  • Peel and dice the potatoes.
  • Boil in salted water until just tender, about 30 minutes.
  • Meanwhile, cook eggs until done and cool immediately.
  • Drain olives and pickles and chop finely.
  • Chop onion.
  • When potatoes are done, drain and cool quickly.
  • Using a wire whisk, prepare dressing by combining mayo, sour cream, buttermilk, salts, and pepper.
  • Peel the cooled eggs.
  • Save the best looking 4-5 to slice for garnish, chop the rest and add to cooled potatoes.
  • Add chopped olives, pickles, and onion to potatoes.
  • Stir well.
  • Add dressing and stir to coat evenly.
  • Carefully slice eggs for garnish and arrange on top of salad.
  • Sprinkle with paprika.
  • Cover and chill through prior to serving.

GRILLED VEGETABLE POTATO SALAD



Grilled Vegetable Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

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.

NEW POTATO SALAD FOR A CROWD



New Potato Salad for a Crowd image

One of my adopted recipes that I have updated. The recipe comes from EverydayCook.com and makes quite a large bowl of potato salad. With summer picnic's, family reunions, and other special occasions this will be a welcome recipe to have on hand.

Provided by lauralie41

Categories     Potato

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 8

5 lbs red potatoes, peeled, cubed, cooked
1 dozen hard-boiled egg, peeled and chopped
1 onion, chopped
1/2 cup dill pickle, chopped (or to your taste)
1 teaspoon celery seed
4 ounces sour cream
1 quart mayonnaise
salt & pepper

Steps:

  • Peel, cube, and boil potatoes in large pot of salted water.
  • In another pan, boil eggs.
  • When both have been cooked through, drain and let cool.
  • Peel eggs and chop.
  • In large mixing bowl add cooled potatoes, chopped egg, onion, pickles, and celery seed, salt and pepper.
  • Add sour cream and mayonnaise and stir gently to combine being careful not to mash potatoes.
  • Refrigerate until completely cooled before serving or overnight.

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     Red Potato Salad

Time 55m

Yield 24

Number Of Ingredients 13

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 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     Red Potato Salad

Time 55m

Yield 24

Number Of Ingredients 13

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

Tips:

  • Prep the Potatoes Ahead of Time: To save time, boil and cool the potatoes up to 2 days in advance.
  • Use a Variety of Vegetables: Feel free to mix and match your favorite veggies to create a unique and flavorful salad.
  • Make a Creamy Dressing: If you prefer a creamy potato salad, use a mayonnaise-based dressing.
  • Add Some Crunch: For a textural contrast, add chopped celery, radishes, or nuts to the salad.
  • Chill Before Serving: Allow the potato salad to chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Conclusion:

Veggie potato salad is a delicious and versatile dish that can be enjoyed at potlucks, picnics, or as a side dish for your next barbecue. With so many variations to choose from, you're sure to find a recipe that everyone will love. So gather your ingredients, put on your apron, and let's get cooking!

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