PRIMAVERA POTATO SALAD
Make and share this Primavera Potato Salad recipe from Food.com.
Provided by SaffronMeSilly
Categories Low Protein
Time 25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Cook potatoes in large pot of boiling salted water for 10 minutes. Add green beans and carrots; cook five minutes, or until potatoes are tender when pierced with fork. Drain; cool under cold running water.
- Whisk all ingredients from olive down in a small bowl until well-blended.
- When potatoes are cool enough to handle, quarter large ones and half small ones. Place in large bowl, along with beans, carrots, spinach, radishes, and green onions. Toss with enough vinaigrette to lightly coat. Serve at room temperature.
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Sasikala Chaudhary
[email protected]I can't wait to try this salad!
Aneudy Patino
[email protected]This recipe is a keeper!
md mokhlechmia
[email protected]I'm allergic to peas, so I substituted them with chopped carrots.
BD JOY
[email protected]I'm not sure if I did something wrong, but my salad turned out really bland.
Leah Mcgahey
[email protected]This salad is a great way to use up leftover potatoes.
Matthew S
[email protected]I'm not a huge fan of potato salad, but this one is actually really good!
Calum Thomas
[email protected]The dressing is a bit too tangy for my taste, but otherwise this salad is great.
Noah Adams
[email protected]This salad is perfect for a summer picnic or barbecue.
Mandip Singhaniya
[email protected]I love the addition of fresh herbs in this salad. It really brightens up the flavor.
Clair Nicholls
[email protected]This is my new favorite potato salad recipe! It's so easy to make and it's always delicious.
Zeehan Ali
[email protected]I've made this salad twice now and it's always a crowd-pleaser! The dressing is light and tangy, and the vegetables are perfectly crisp.
Nisha Anwer
[email protected]This potato salad was a hit at my last potluck! Everyone loved the unique combination of flavors and the fresh vegetables.