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Pretty Picnic Salad

Total Time

Prep/Total Time: 30 min.


12 servings

Updated: Sep. 23, 2022
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.


  • 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
  • 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


  1. 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.
  2. 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.

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