Veggie Potato Salad Recipe

Veggie Potato Salad Recipe
Photo by: Taste of Home
Rating

100% would make again

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, Dearborn, Michigan

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  • 14 Servings
  • Prep: 20 min. Cook: 35 min. + standing

Ingredients

  • 6 large potatoes (about 3 pounds)
  • 1 cup Italian salad dressing
  • 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 30-35 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.

Nutrition 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.

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

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Veggie Potato Salad Recipe

Veggie Potato Salad

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