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
Vegetable Potato Salad
Vegetable Potato Salad
Prep Time
20 min
Cook Time
35 min
Yield
14 servings
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.
Nutrition Facts
3/4 cup: 383 calories, 24g fat (5g saturated fat), 134mg cholesterol, 619mg sodium, 33g carbohydrate (5g sugars, 4g fiber), 8g protein.
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