Pretty Picnic Salad

Name: Pretty Picnic Salad
Prep time: 30 min
Total time: 30 min
Yield: 12 servings.
Ingredients: 5 medium red potatoes (about 1-3/4 pounds); 1/2 pound fresh green beans, cut into 2-inch pieces; 1 medium sweet red pepper, cut into strips; 1 cup frozen corn, thawed; 1 celery rib, thinly sliced; 1 medium carrot, shredded; 3 green onions, thinly sliced; 1-1/2 cups cubed part-skim mozzarella cheese; VINAIGRETTE:; 2/3 cup olive oil; 2 garlic cloves, minced; 1/4 cup white wine vinegar; 2 tablespoons minced fresh thyme; 1 to 1-1/2 teaspoons salt; 1/2 teaspoon sugar; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper

A homemade vinaigrette seasoned with thyme and garlic oats this colorful salad that you'll make again and again. I like to garnish it with paprika. It's ideal for warm-weather picnics and patio parties.

Ingredients

5 medium red potatoes (about 1-3/4 pounds)
1/2 pound fresh green beans, cut into 2-inch pieces
1 medium sweet red pepper, cut into strips
1 cup frozen corn, thawed
1 celery rib, thinly sliced
1 medium carrot, shredded
3 green onions, thinly sliced
1-1/2 cups cubed part-skim mozzarella cheese
VINAIGRETTE:
2/3 cup olive oil
2 garlic cloves, minced
1/4 cup white wine vinegar
2 tablespoons minced fresh thyme
1 to 1-1/2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Directions

Cut potatoes into 1/2-in. slices; cut each slice into four pieces. Place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, place beans in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain potatoes and beans.
In a large bowl, combine the red pepper, corn, celery, carrot, onions and cheese. Add potatoes and beans. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Serve at room temperature or chilled.

Nutrition Facts

1 cup: 221 calories, 15g fat (4g saturated fat), 11mg cholesterol, 260mg sodium, 17g carbohydrate (2g sugars, 3g fiber), 5g protein.

Originally published as Mid-Summer Potato Salad in Taste of Home April/May 2005

Reviews

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Average Rating:

katlaydee3

Jul 9, 2012

I loved this salad. I served it with barbecued ribs. The leftovers were even better.
cheriwinkle

Sep 8, 2010

I made this for a lunch meeting and almost everyone-including the men-asked for the recipe. I couldn't get fresh thyme so substituted 1 tsp. dry thyme (leaves) and I cut the red bell pepper in julienne strips about 2" long. Lovely, tasty salad!!! (Oh, and I used half Extra Virgin Olive Oil and half Light Olive Oil.)