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.
Servings: 4 servings
Ingredients
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
Instructions
- Bring a pot of water to a boil; add potatoes and cook for 10 to 12 minutes, or until fork tender.
- Cut each potato into fourths.
- Combine potatoes and the rest of the salad ingredients in one large mixing bowl; set aside.
- In a small bowl, whisk together olive oil and balsamic vinegar.
- Add minced garlic, salt, and a few grinds of black pepper.
- Continue to whisk until thoroughly combined.
- Adjust the salt, pepper, or the proportion of oil and vinegar to taste.
- Gently stir dressing into salad.
- Cover salad with plastic wrap and set in fridge for 30 minutes to 1 hour.
- Mix and serve.
Notes
*Total Time includes refrigeration time.
Nutrition
Calories: 495kcal | Carbohydrates: 91g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 2603mg | Fiber: 10g | Sugar: 10g | Vitamin A: 460IU | Vitamin C: 77.1mg | Calcium: 76mg | Iron: 4.4mg
