Veggie Potato Salad for a Crowd recipe

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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

Nutrition Info

119.3 calories
carbohydrate: 14.4 g
cholesterol: : -
fat: 6.4 g
fiber: 2.5 g
protein: 2 g
saturatedFat: 0.9 g
servingSize: -
sodium: 146.7 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

24 servings

Recipe Note

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

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