Vegetable Potato Salad Recipe

5 4 5
Vegetable Potato Salad Recipe
Vegetable Potato Salad Recipe photo by Taste of Home
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Vegetable Potato Salad Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min. + standing
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min. + standing

Ingredients

  • 6 large potatoes (about 3 pounds)
  • 1 cup Italian salad dressing
  • 8 hard-boiled large 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.
Originally published as Veggie Potato Salad in Taste of Home June/July 2008, p47

Nutritional Facts

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

  • 6 large potatoes (about 3 pounds)
  • 1 cup Italian salad dressing
  • 8 hard-boiled large 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
  1. 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.
  2. Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes.
  3. 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.
Originally published as Veggie Potato Salad in Taste of Home June/July 2008, p47

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Reviews forVegetable Potato Salad

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katlaydee3 User ID: 3741999 232366
Reviewed Sep. 6, 2015

"Delicious!! Probably the best potato salad I've ever tasted! I'll be keeping this recipe for sure."

MY REVIEW
Hot Dodge User ID: 6835688 232117
Reviewed Aug. 31, 2015

"This is a good recipe for potato salad. Definitely making this again! Everyone liked it. It's a little time consuming but worth it. Rome wasn't built in a day."

MY REVIEW
toddapril10 User ID: 5690210 95915
Reviewed Jun. 6, 2011

"I'm not very handy in the kitchen, and I was able to make this potato salad. I loved it and will make it again!"

MY REVIEW
annsway1 User ID: 1667005 208731
Reviewed Jan. 19, 2010

"Iv'e had this before and it was delicious. Highly recommended for those who love potato salad."

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