Best 3 Veggie Potato Salad Recipes

In the realm of delightful side dishes, the veggie potato salad emerges as a vibrant and flavorful symphony of textures and tastes. This delectable salad combines the humble potato with an array of crisp vegetables, enveloped in a tangy and creamy dressing, resulting in a dish that is both refreshing and satisfying. Whether you seek a vibrant addition to your summer barbecue or a comforting complement to your weeknight dinner, this versatile salad offers a symphony of flavors that cater to every palate.

Delve into the treasure trove of recipes presented in this article, each promising a unique twist on the classic veggie potato salad. Embark on a culinary journey as you discover variations that incorporate roasted vegetables for a smoky depth of flavor, or explore lighter options that utilize Greek yogurt for a tangy and refreshing twist. For those with dietary restrictions, fear not, as this article also caters to gluten-free and vegan preferences, ensuring that everyone can savor the delights of this beloved dish.

Here are our top 3 tried and tested recipes!

VEGGIE POTATO SALAD FOR A CROWD

Veggie Potato Salad for a Crowd image

Here's a healthy potato salad high in antioxidants from colorful vegetables. The vinegar also lessens the blood-sugar boost of the potatoes.

Provided by USA WEEKEND Jean Carper

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 55m

Yield 24

Number Of Ingredients 13

Ingredients

3 pounds small red potatoes, unpeeled
2 cups chopped red onions
12 ounces fresh green beans, trimmed, cooked al dente
3 ½ cups roughly chopped red cabbage
1 pint grape tomatoes, halved
3 tablespoons capers, drained
2 ounces basil leaves, trimmed and torn in large pieces
salt and freshly ground black pepper to taste
⅔ cup extra virgin olive oil
3 tablespoons white balsamic or rice vinegar
1 teaspoon salt
1 ½ teaspoons Dijon mustard
3 cloves garlic, crushed

Steps:

In a large pot, cook whole potatoes until done. Cool. Cut into bite-sized pieces. In a very large bowl, combine all ingredients from potatoes through basil. Whisk together dressing ingredients. Toss with vegetables, and add salt and pepper to taste. Chill. Serve.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 14.4 g, Fat 6.4 g, Fiber 2.5 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 146.7 mg, Sugar 2 g

WARM POTATO-VEGGIE SALAD

Warm Potato-Veggie Salad image

Pair this delicious veggie-packed potato salad with our Honey-Soy Glazed Chicken for a dinner the whole gang is sure to stick around for.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
Coarse salt and ground pepper
6 ounces green beans, trimmed and cut into 1-inch pieces (about 1 1/4 cups)
1/3 cup light mayonnaise
2 to 3 teaspoons white-wine vinegar
1 scallion, thinly sliced
1 carrot, coarsely grated

Steps:

Place potatoes in a large pot; cover with water by 1 inch, and add 1 tablespoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 20 minutes. With a wire skimmer or slotted spoon, transfer potatoes to a large bowl (reserve water in pot).
To the simmering water, add green beans, and cook until crisp-tender, 2 to 3 minutes. Drain and add to potatoes, along with mayonnaise, vinegar, scallion, and carrot. Toss to combine, and lightly mash; season with salt and pepper, and serve warm.

Nutrition Facts : Calories 223 g, Fat 7 g, Fiber 4 g, Protein 5 g

VEGGIE POTATO SALAD

Veggie Potato Salad image

"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."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

Boil the potatoes until tender: Overcooked potatoes will become mushy and fall apart in the salad, so be careful not to overcook them.
Use a variety of vegetables: This will add color, flavor, and texture to the salad. Some good choices include carrots, celery, radishes, and green onions.
Make the dressing ahead of time: This will allow the flavors to meld together and the dressing will be more flavorful. You can make the dressing up to 2 days in advance.
Chill the salad before serving: This will help the flavors to develop and the salad will be more refreshing.
Serve the salad with a variety of toppings: Some good options include chopped hard-boiled eggs, bacon, cheese, and nuts.

Conclusion:

Veggie potato salad is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It's perfect for potlucks, picnics, and barbecues. With a few simple tips, you can make the best veggie potato salad that everyone will love. So, try out this recipe and let us know how it turns out in the comments below!

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