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Garden Vetable Potato Salad | www.diethood.com | #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.
Blue: 15   Green: 15   Purple: 15   Freestyle: 12
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.


Nutrition Facts
Garden Vegetable Potato Salad
Amount Per Serving
Calories 495 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Sodium 101mg4%
Potassium 2603mg74%
Carbohydrates 91g30%
Fiber 10g40%
Sugar 10g11%
Protein 11g22%
Vitamin A 460IU9%
Vitamin C 77.1mg93%
Calcium 76mg8%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.