Garden Vegetable Potato Salad Recipe

Name: Garden Vegetable Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 whole Petite Red Potatoes; 1 cup Grape Tomatoes, Quartered; 1 whole Green Bell Pepper, Stem And Seeds Removed Then Diced; 1 whole Small Red Onion, Diced; 1/2 Tablespoons Dried Oregano; Salt And Fresh Ground Pepper To Taste; 3 Tablespoons Extra Virgin Olive Oil; 1 Tablespoon Balsamic Vinegar; 1 clove Garlic, Minced; Salt And Fresh Ground Pepper To Taste

Servings: persons

10 whole Petite Red Potatoes
1 cup Grape Tomatoes, Quartered
1 whole Green Bell Pepper, Stem And Seeds Removed Then Diced
1 whole Small Red Onion, Diced
1/2 Tablespoons Dried Oregano
Salt And Fresh Ground Pepper To Taste
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
1 clove Garlic, Minced
Salt And Fresh Ground Pepper To Taste

1
Bring a pot of water to a boil.
2
Add potatoes and cook for 10 to 12 minutes, or until fork tender.
3
Then drain the potatoes.
4
Cut each potato into fourths.
5
Combine potatoes and the rest of the salad ingredients in one large mixing bowl; set aside.
6
In a small bowl, whisk together olive oil and balsamic vinegar.
7
Add minced garlic, salt and a few grinds of black pepper.
8
Continue to whisk until thoroughly combined.
9
Adjust the salt, pepper, or the proportion of oil and vinegar to taste.
10
Gently stir dressing into salad.
11
Cover salad with plastic wrap and set in the refrigerator for 30 minutes to 1 hour.
12
Mix and serve.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 whole Petite Red Potatoes, 1 cup Grape Tomatoes, Quartered, 1 whole Green Bell Pepper, Stem And Seeds Removed Then Diced, 1 whole Small Red Onion, Diced, and more.

Yes, Garden Vegetable Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Garden Vegetable Potato Salad

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