Potato Salad(Garden Also Thrown In)
A colorful and flavorful potato salad with mixed vegetables, salami, and a tangy horseradish mayonnaise dressing, perfect for picnics, potlucks, or family gatherings.
Ingredients
- 16 oz. can Veg-All mixed vegetables ⓘ
- 2 cups diced cooked potatoes
- 1/4 cup sliced green peppers ⓘ
- 1/4 cup diced sweet pickles ⓘ
- 1 bunch green onions, cut into 3/4-inch pieces ⓘ
- 3 hard-cooked eggs ⓘ
- lettuce leaves ⓘ
- 6 slices salami ⓘ
- 3/4 cup mayonnaise ⓘ
- 2 tablespoons horseradish ⓘ
- dash hot pepper sauce ⓘ
Instructions
- Drain the Veg-All mixed vegetables thoroughly.
- Combine the drained Veg-All with diced cooked potatoes, sliced green peppers, diced sweet pickles, chopped green onions, 4 slices of salami, and 2 hard-cooked eggs.
- Chill the mixture in the refrigerator.
- Mix together the mayonnaise, horseradish, hot pepper sauce, and salt to make the dressing.
- Add the dressing to the chilled vegetable mixture and toss lightly to combine.
- Line a chilled salad bowl with crisp greens and fill with the salad.
- Garnish with the remaining slices of salami and egg slices.
Tips & Substitutions
For a creamier texture, consider adding a bit more mayonnaise or using Greek yogurt as a substitute. If you prefer a crunchier salad, replace salami with diced ham or omit it entirely for a vegetarian version. Fresh herbs like dill or parsley can enhance the flavor profile. This potato salad pairs beautifully with Andrea's Corn Salad for a refreshing summer meal.
Serving Suggestions
This potato salad is perfect as a side dish at barbecues, picnics, or potlucks. Serve it alongside grilled meats or sandwiches for a complete meal. It also complements dishes like macaroni and cheese with olives, making it a versatile addition to any gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the salad's texture, avoid freezing, as the potatoes and mayo may separate upon thawing. If the salad seems dry after storage, add a touch of mayonnaise before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Salad(Garden Also Thrown In) contains roughly 683 calories, with 8g protein, 74g carbohydrates, and 41g fat. It is an excellent source of vitamin C (66% of the Daily Value), potassium (35% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 919mg per serving (40% 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 fresh vegetables instead of canned Veg-All?
Absolutely! Fresh vegetables like peas, carrots, and corn can be used instead of canned Veg-All. Just ensure they are cooked and cooled before mixing. This can enhance the flavor and texture of your salad.
How can I make this salad dairy-free?
To make this potato salad dairy-free, substitute the mayonnaise with a dairy-free alternative like avocado or a vegan mayonnaise. This will keep the salad creamy without any dairy ingredients.
What can I add for extra protein?
If you're looking to boost the protein content, consider adding diced grilled chicken or chickpeas. Both options work well and will keep the salad hearty and satisfying.
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).