Potato Vegetable Salad Recipe

Name: Potato Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. red potatoes; 2 c. broccoli florets; 2 c. cauliflower florets; 2 medium cucumbers; 3/4 c. sliced radishes; 1/2 c. onions, sliced; 1 c. plain low-fat yogurt; 3 Tbsp. Dijon mustard; 1 tsp. salt; 1/2 tsp. black pepper

Servings: persons

2 lb. red potatoes
2 c. broccoli florets
2 c. cauliflower florets
2 medium cucumbers
3/4 c. sliced radishes
1/2 c. onions, sliced
1 c. plain low-fat yogurt
3 Tbsp. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper

1
Boil potatoes until they are tender.
2
While they are cooling, steam broccoli and cauliflower about 4 minutes.
3
Set aside to cool.
4
Cut carrots into thin slivers.
5
Slice cucumbers.
6
Cut potato into chunks.
7
Gently stir all vegetables together in a large mixing bowl.
8
In another bowl, whisk together yogurt, mustard, salt and pepper.
9
Pour over vegetables and stir carefully until dressing coats evenly.
10
Refrigerate for 1 hour before serving.

307

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: 2 lb. red potatoes, 2 c. broccoli florets, 2 c. cauliflower florets, 2 medium cucumbers, and more.

Yes, Potato Vegetable 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.

Potato Vegetable Salad

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