Veggie Potato Salad for a Crowd Recipe -
Veggie Potato Salad for a Crowd Recipe
  • READY IN 55 mins

Veggie Potato Salad for a Crowd

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    40 mins
  • COOK

    15 mins

    55 mins


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

Reviews More Reviews

Dec 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.

Dec 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!

Aug 22, 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."

Apr 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.

Jun 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!

Apr 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.

Jun 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

May 14, 2012

I made 6 servings of this today and we liked the combination of flavors once I could get my green bean hating family members to try it. The capers are a nice touch, especially if serving with grilled burgers with herbed feta cheese. It is a nice, healthy alternative to higher fat potato salads.


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  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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