Potato And Vegetable Salad
A vibrant potato and vegetable salad with fresh herbs, tangy vinegar, and creamy dressing, perfect as a side dish for picnics, barbecues, or casual meals.
Ingredients
Instructions
- Peel and slice the warm cooked potatoes, then lightly salt and allow to cool completely.
- Cook the frozen mixed vegetables in boiling water for 1 minute, then drain and set aside.
- Peel and chop the hard-boiled eggs.
- In a large bowl, whisk together the wine vinegar, mustard, capers, sugar, salt, and pepper sauce.
- Add the sour cream to the dressing and mix well.
- Stir in the minced parsley, sliced green onions, and sliced celery.
- Add the cooled potatoes, cooked vegetables, and chopped eggs to the dressing.
- Gently toss everything together until evenly coated.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or yogurt to the dressing. You can substitute the frozen mixed vegetables with fresh seasonal vegetables like bell peppers or snap peas for a crunchier bite. If you prefer a tangier flavor, try using apple cider vinegar instead of wine vinegar. Additionally, the salad can be made ahead of time, allowing the flavors to develop further.
Serving Suggestions
This salad is perfect for picnics or potlucks and pairs beautifully with grilled meats or sandwiches. Consider serving it alongside Jeannine'S Better Than Bottled Bleu Cheese Dressing for an extra layer of flavor. For a complete meal, add a side of crusty bread or a light soup to balance the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the salad in a pan over low heat, stirring occasionally to prevent sticking. Alternatively, enjoy it cold straight from the fridge, as the flavors continue to meld beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Potato And Vegetable Salad contains roughly 369 calories, with 12g protein, 77g carbohydrates, and 2g fat. It is an excellent source of calcium (32% of the Daily Value), vitamin A (26% of the Daily Value), and protein (24% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 679mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this salad?
Yes, you can substitute New Potatoes with other waxy varieties like red or fingerling potatoes, which hold their shape well after cooking. Avoid starchy potatoes like Russets, as they tend to become mushy when mixed in salads.
How can I make this salad vegan?
To make this salad vegan, simply omit the hard-boiled eggs and use a plant-based yogurt or sour cream alternative in the dressing. You can also enhance the flavors with additional herbs and spices to ensure it remains delicious and satisfying.
What can I do if I don't have capers?
If you don't have capers, you can substitute them with chopped green olives or a bit of pickled relish for a similar briny flavor. You can also omit them completely if you prefer a milder taste in your salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).