Recipe by USA WEEKEND Jean Carper
"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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small red potatoes, unpeeled
chopped red onions
fresh green beans, trimmed, cooked al dente
3 1/2 cups
roughly chopped red cabbage
grape tomatoes, halved
basil leaves, trimmed and torn in large pieces
salt and freshly ground black pepper to taste
extra virgin olive oil
white balsamic or rice vinegar
1 1/2 teaspoons
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.
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 your own style of potato salad.
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!
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.
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Veggie Potato Salad for a Crowd
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 119
** Calories from Fat: 58
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