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Veggie Potato Salad for a Crowd

Veggie Potato Salad for a Crowd

  • Prep

    40 m
  • Cook

    15 m
  • Ready In

    55 m
USA WEEKEND Jean Carper

USA WEEKEND Jean Carper

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ajs124
12

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
11

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

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."

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