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Garden Vetable Potato Salad | www.diethood.com | #recipe #potatosalad #appetizers #salad

Garden Vegetable Potato Salad

Katerina | Diethood
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
Prep Time 15 mins
Cook Time 20 mins
Total Time 1 hr

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: 495 kcal | Carbohydrates: 91 g | Protein: 11 g | Fat: 11 g | Saturated Fat: 1 g | Sodium: 101 mg | Potassium: 2603 mg | Fiber: 10 g | Sugar: 10 g | Vitamin A: 460 IU | Vitamin C: 77.1 mg | Calcium: 76 mg | Iron: 4.4 mg | Net Carbs: 81 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Salad
Cuisine: American
Keyword: potato salad no mayo, potato salad without mayo, red potato salad