Veggie Potato Salad for a Crowd

Veggie Potato Salad for a Crowd

18 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    15 m
  • Ready In

    55 m
Recipe by  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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Adjust Servings

Original recipe yields 24 servings



  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.

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Reviews (18)

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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!



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.



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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Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet



previous recipe:

Mama's Potato Salad


next recipe:

Dill Sour Cream Potato Salad