Best Garden Vegetable Potato Salad Recipes

Garden Vegetable Pistachio Potato Salad image

Provided by Busters friend

Categories Potato

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

2 lbs red potatoes
1 cup frozen peas, defrosted (see note)
1 large carrot, pared, sliced (1 cup)
1 cup fresh corn kernels (2 ears)
1 cup broccoli floret, cut into small pieces
1/4 cup green onion, sliced
1 cup pistachios (natural California)
3/4 cup yogurt
3/4 cup mayonnaise
1 teaspoon dill weed
1/2 teaspoon black pepper

Steps:

Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain.
Cool, then slice potatoes 1/4 inch thick.
Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
Stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.
Note: To thaw peas, pour hot water from cooking potatoes over peas in sieve.

Nutrition Facts : Calories 203.5, Fat 10.3, SaturatedFat 1.7, Cholesterol 5.8, Sodium 137.6, Carbohydrate 24.3, Fiber 3.4, Sugar 4.6, Protein 5.5

Garden Vegetable Potato Salad image

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings

Number Of Ingredients 12

1/2 pound fresh green beans, cut into 1-inch pieces
2 medium carrots, sliced 1/8 inch thick
1 medium zucchini, sliced 1/4 inch thick
6 medium potatoes (about 2 pounds), cooked and peeled
1/3 cup mayonnaise
1/3 cup plain yogurt
1 tablespoon lemon juice
1/2 cup finely chopped onion
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large kettle, parboil beans and carrots for 5 minutes. Add zucchini and cook for 2 minutes; drain and rinse in cold water. Cool; transfer to a large bowl. Cut potatoes into 1/2-in. cubes; add to vegetables. In a small bowl, combine remaining ingredients. pour over salad and toss to coat. Cover and chill for at least 1 hour before serving.

Nutrition Facts :

Garden Vegetable Potato Salad image

Provided by @MakeItYours

Number Of Ingredients 9

10 petite red potatoes, boiled, quartered
1 cup grape tomatoes, quartered
1 green bell pepper, diced
1 small red onion, diced
½ tablespoon dried oregano
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced
salt and fresh-ground pepper, to taste

Steps:

Bring a pot of water to a boil; add potatoes and cook for 10 to 12 minutes, or until fork tender.
Cut each potato into fourths.
Combine potatoes and the rest of the salad ingredients in one large mixing bowl; set aside.
In a small bowl, whisk together olive oil and balsamic vinegar.
Add minced garlic, salt, and a few grinds of black pepper.
Continue to whisk until thoroughly combined.
Adjust the salt, pepper, or the proportion of oil and vinegar to taste.
Gently stir dressing into salad.
Cover salad with plastic wrap and set in fridge for 30 minutes to 1 hour.
Mix and serve.