Veggie Potato Salad

17 Replies

Potato Salad is a favorite summer side dish of mine, and I wanted to try adding veggies to it—it’s always nice when you can work in some extra veggies to your food! I had an old potato salad recipe I had clipped from a magazine that had some veggies in it, so I modified that and added even more veggies to come up with this Veggie Potato Salad. I really like it and it’s filled with so many veggies, you could serve it as a light lunch on a bed of lettuce!

I used organic potatoes in this salad, so I kept them unpeeled, but you can peel your potatoes if prefer. The cucumber can be used peeled or unpeeled, too. If I use organic veggies, I usually don’t peel them. This potato salad also has some sliced black olives in it, but if you aren’t crazy about olives, you can just leave those out!

Veggie Potato Salad

  • Servings: 10
  • Difficulty: easy
  • Print

VEGGIE POTATO SALAD by NancyC

Makes 10 servings

3 pounds potatoes (if using organic potatoes, peeling is optional)
3/4 cup Italian salad dressing
3/4 cup sliced green onions
1 cup chopped red or green bell pepper (about 1 medium-size pepper)
3/4 cup sliced black olives
1 cup seeded and chopped cucumber (about 1 medium-size cucumber, peeled or unpeeled)
1/2 to 2/3 cup shredded carrots
1 cup frozen peas, thawed
4 hardboiled eggs, chopped
1 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
1 teaspoon yellow mustard
1/2 teaspoon salt
dash of pepper

Peel potatoes (or leave unpeeled, if desired). In large pot, boil potatoes, covered in water, until tender—about 30 minutes. Let cool, then cut into small chunks.

In large bowl, add potato chunks and toss with Italian dressing. Then add in the green onion, bell pepper, black olives, cucumber, carrots, peas, and eggs, and toss everything with a large mixing spoon to distribute evenly.

In small bowl, mix together the mayonnaise, sour cream or Greek yogurt, mustard, salt, and pepper. Add this mayo dressing mixture to the potato/veggie mixture in large bowl, and toss everything to coat.

Refrigerate until ready to serve. Garnish with fresh or dried parsley, if desired!

Recipe from NancyC | nancy-c.com

If you have a garden, you could use some of your homegrown veggies in this recipe! Are you a big fan of potato salad like I am?

Sharing at Meal Plan Monday, Farmhouse Friday, Weekend Potluck, Full Plate Thursday, Thursday Favorite Things, Grace at Home, Homestead Blog Hop, LouLou Girls, Wonderful Wednesday, Inspire Me Monday, What’s for Dinner?

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17 thoughts on “Veggie Potato Salad”

  3. Denise Sagan

    Hi Nancy. Its always good to hear from you- It sounds like you’re doing well and staying safe. I do like potato salad and this one looks yummy! The addition of all the veggies especially the peas and cucumbers sounds wonderful. I wonder if a little fresh mint would be a good addition to it.

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    Reply ↓
    1. nancyc Post author

      Hi Denise! Hope you and your family are doing well and keeping healthy! You’ll have to try this potato salad out sometime—let me know if you add some mint—I’m sure it would be great! 🙂

      Like

      Reply ↓

  9. Pingback: Meal Plan Monday #316 - Southern Plate

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