Garden Vetable Potato Salad | | #recipe #potatosalad #appetizers #salad

Garden Vegetable Potato Salad

This Garden Vegetable Potato Salad is a fresh mix of red potatoes, tomatoes, peppers, and red onion sprinkled with oregano and tossed in a simple oil and vinegar dressing.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
Calories 495 kcal


For the Salad

  • 10 petite red potatoes , boiled, quartered
  • 1 cup grape tomatoes , quartered
  • 1 green bell pepper , diced
  • 1 small red onion , diced
  • 1/2 tablespoon dried oregano

For the Dressing

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove , minced
  • salt and fresh-ground pepper , to taste


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

Recipe Notes

*Total Time includes refrigeration time.

WW SmartPoints: 15

Nutrition Facts
Garden Vegetable Potato Salad
Amount Per Serving
Calories 495 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 101mg 4%
Potassium 2603mg 74%
Total Carbohydrates 91g 30%
Dietary Fiber 10g 40%
Sugars 10g
Protein 11g 22%
Vitamin A 9.2%
Vitamin C 93.4%
Calcium 7.6%
Iron 24.6%
* Percent Daily Values are based on a 2000 calorie diet.