Veggie Potato Salad for a Crowd

Rating: 4.68 stars
28 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By USA WEEKEND Jean Carper
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Mustard Dressing:

Directions

  • 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.

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Tips

Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts

Per Serving:
119.3 calories; 2 g protein; 14.4 g carbohydrates; 0 mg cholesterol; 146.7 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

lynners30
Rating: 5 stars
12/28/2009
Fantastic! I am always looking for ways to pack in lots of veggies and a potato salad that isn't oozing in mayo. This was the best find. My husband and I love it so much that we made it for our wedding buffet and our guests raved about it. My suggestion is to save the dressing in a seperate container and add just before serving- it tasts best that way and is one of the few recipes that does not benefit from marinading overnight. Read More
Helpful
(15)
28 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lynners30
Rating: 5 stars
12/28/2009
Fantastic! I am always looking for ways to pack in lots of veggies and a potato salad that isn't oozing in mayo. This was the best find. My husband and I love it so much that we made it for our wedding buffet and our guests raved about it. My suggestion is to save the dressing in a seperate container and add just before serving- it tasts best that way and is one of the few recipes that does not benefit from marinading overnight. Read More
Helpful
(15)
ajs124
Rating: 5 stars
12/02/2006
We absolutely love this recipe at our house. We reduce the amount of basil and prefer to serve it warm. It is a new family favorite! Read More
Helpful
(13)
Mary-Ann
Rating: 5 stars
08/23/2006
I saw this in the USA Weekend on Sun. Aug. 20 and HAD to make it. I was not disappointed. It is outstanding and so very delicious....not to mention "healthful." Read More
Helpful
(8)
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Emma McFarland
Rating: 4 stars
04/21/2008
This was good. Next time I will make a couple of changes by omitting the tomatoes and capers and just using my own oil based dressing but this is a good base to then play with and perfect your own style of potato salad. Read More
Helpful
(7)
southernhopsing
Rating: 5 stars
06/06/2007
Although different from traditional potato salad I found the change refreshing and light. It was a huge hit at a family gathering yesterday and I will be making this often. I'd like to have these leftovers on-hand to eat for several healthy meals and snacks. Update: My husband requested this to take to a picnic at work tomorrow and I've already promised to make it for a potluck luncheon in 3 weeks. Fantastic! Read More
Helpful
(5)
chillia
Rating: 4 stars
06/08/2007
This is not my favourite potato salad but it is good to have a nice container of this chilled in the fridge for those hot summer days or when you need a veggie fix. Left out the capers because i didn't have any Read More
Helpful
(4)
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Molly
Rating: 5 stars
04/29/2011
Bright colorful delicious potato salad. Made this for Easter lunch and really liked it. It does need the salt and pepper to draw all the flavors together. This salad held up very well for leftovers 2 days after Easter. I liked how pretty and presentable it was. Great summer dish with fresh green beans and new red potatoes. Thanks Jean for submitting this recipe. Read More
Helpful
(4)
susan
Rating: 5 stars
06/09/2013
I gave this recipe five stars because it can be changed to include just about any vegetable you have in your fridge. Reduced the amount of oil used and added that secret ingredient--anchovy. So many people say they don't like anchovies but it does a layer of flavor that no one recognizes an anchovy. Read More
Helpful
(3)
cocoakay
Rating: 5 stars
07/20/2009
wonderful salad... don't omit a thing. After cooking green beans put them in cold ice water to stop cooking process. Keep potatoes and green beans crisp. Read More
Helpful
(3)
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