Name: Veggie Potato Salad for a Crowd
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 24 servings
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

This ad will not print with your recipe

Print Options

Font Size

Change font size

Include:

Images

Tips

Nutrition

Directions

Step 1
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.

Advertisement

Tips

Nutrition Facts

Per Serving:

119 calories; protein 2g; carbohydrates 14.4g; fat 6.4g; sodium 146.7mg. Full Nutrition

This ad will not print with your recipe

Ads will not print with your recipe Advertisement

this link is to an external site that may or may not meet accessibility guidelines.

The Best Costco Products Under $10 to Grab This Month

My New Favorite Trader Joe's Snack Won't Be On Shelves Long

No-Knead Big Bubble Focaccia

Print Options

Ingredients

Directions

Tips

Nutrition Facts

Account

More

Account

More

Veggie Potato Salad for a Crowd

Print Options

Ingredients

Directions

Tips

Nutrition Facts