Veggie Potato Salad Recipe
Veggie Potato Salad Recipe photo by Taste of Home
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Veggie Potato Salad Recipe

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"You must try this recipe!" insists Michaela Greenberg of Johnston, Rhode Island. "It's a savory salad that's great for any kind of party. I've even made it with fat-free Caesar dressing and my friends and family like it just as much."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 5 servings


  • 1 pound small red potatoes, cooked and cubed
  • 1-1/2 cups chopped fresh broccoli
  • 1/2 cup sliced celery
  • 1/4 cup chopped red onion
  • 1/4 cup sliced radishes
  • 2 tablespoons chopped green pepper
  • 1/3 cup fat-free Italian salad dressing
  • 1/2 teaspoon salt-free seasoning blend
  • 1/4 teaspoon dill weed

Nutritional Facts

3/4 cup: 79 calories, 0 fat (0 saturated fat), 0 cholesterol, 177mg sodium, 16g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch.


  1. In a large salad bowl, toss the potatoes and vegetables. In a small bowl, blend the salad dressing and seasonings; add to potato mixture and toss to coat. Cover and refrigerate for 1 hour or until serving. Yield: 5 servings.
Originally published as Veggie Potato Salad in Taste of Home February/March 2001, p17

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katlaydee3 User ID: 3741999 76181
Reviewed Jul. 30, 2010

"Surprisingly, very good doesn't taste healthy. I used Newman's Own Family Italian Dressing."

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