Veggie Potato Salad for a Crowd

Veggie Potato Salad for a Crowd

19
USA WEEKEND Jean Carper 0

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

Ingredients 55 m {{adjustedServings}} servings 119 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
Tips & Tricks
Red Skinned Potato Salad

See how to make a creamy potato salad with bacon and a perfectly firm texture.

German Potato Salad

This tasty German-style potato salad is served warm.

Footnotes

  • Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews 19

  1. 21 Ratings

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ajs124
12/2/2006

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!

lynners30
12/28/2009

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 wedding 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.

Mary-Ann
8/22/2006

I saw this in the USA Weekend on Sun., Aug. 20 and HAD to make it. I was not disappointed. It is outstanding and so very delicious....not to mention "healthful."