Veggie Potato Salad Recipe

Veggie Potato Salad Recipe photo by Taste of Home

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Growing up with a huge family of relatives, large gatherings were the norm. Mom always brought her 'famous' potato salad, and now I'm carrying on the tradition. It just wouldn't be the same without it." —James Korzenowski, Fennville, Michigan

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Veggie Potato Salad Recipe

Prep: 20 min. Cook: 35 min. + standing

Yield: 14 Servings

20 35 55

Ingredients

6 large potatoes (about 3 pounds)
1 cup Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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8 hard-cooked eggs, sliced
1 bunch green onions, thinly sliced
3 celery ribs, chopped
1 medium green pepper, chopped
2/3 cup chopped seeded peeled cucumber
1 cup frozen peas, thawed
1 cup mayonnaise
2/3 cup sour cream
2 teaspoons prepared mustard
1 teaspoon salt
1/8 to 1/4 teaspoon pepper

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle.
Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes.
Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat. Yield: 14 servings.

Nutritional Facts 3/4 cup equals 383 calories, 24 g fat (5 g saturated fat), 134 mg cholesterol, 619 mg sodium, 33 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Veggie Potato Salad in Taste of Home June/July 2008, p47