Ingredients55 m servings 119 cals
- 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.
- Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Per Serving: 119 calories; 6.4 g fat; 14.4 g carbohydrates; 2 g protein; 0 mg cholesterol; 147 mg sodium. Full nutrition
ReviewsRead all reviews 24
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 o...
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!
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."
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 you...
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 t...
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 l...
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...
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. S...