Veggie Potato Salad for a Crowd13 Reviews
- Prep: 40 min
- Cook: 15 min
- Ready In: 55 min
“Here's a healthy potato salad high in antioxidants from colorful vegetables. The vinegar also lessens the blood-sugar boost of the potatoes.” - by USA WEEKEND Jean Carper
Original recipe yields 24 servings
- 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.
Amount Per Serving (24 total)
- 119 cal
- 6.4 g
- 14.4 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"We absolutely love this recipe at our house. We reduce the amount of basil and prefer to serve it warm. It is a new family favorite!..." See more"
"Fantastic! I am always looking for ways to pack in lots of veggies and a potato salad that isn't oozing in mayo. This was the best find. My husband and I love it so much that we made it for our wed..." See moreding buffet and our guests raved about it. My suggestion is to save the dressing in a seperate container and add just before serving- it tasts best that way and is one of the few recipes that does not benefit from marinading overnight."
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