Vegetable Potato Salad
A colorful, creamy vegetable potato salad with crunchy carrots, peppers, and eggs, perfect for picnics, potlucks, or as a side for family dinners.
Ingredients
- 6 medium potatoes, peeled and cut into 1/2-inch cubes ⓘ
- 1 cup grated carrots ⓘ
- 1/2 cup finely chopped celery ⓘ
- 3 hard-cooked eggs ⓘ
- 1 cup sweet pickle relish ⓘ
- 1 medium onion, finely chopped ⓘ
- 1 cup finely chopped green pepper ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 tablespoon celery seed ⓘ
- 1 cup mayonnaise ⓘ
- 1/4 cup prepared mustard ⓘ
Instructions
- Place potatoes in boiling water and cook until tender, about 10 minutes.
- Drain well and let cool slightly.
- Combine grated carrots, chopped celery, chopped eggs, pickle relish, chopped onion, chopped green pepper, salt, pepper, celery seed, mayonnaise, and mustard in a large mixing bowl.
- Toss lightly to combine all ingredients evenly.
- Spoon into a serving dish.
- Sprinkle with paprika before serving.
Tips & Substitutions
For extra flavor, consider adding chopped dill pickles or fresh herbs like parsley or dill. If you need a lighter version, swap half of the mayonnaise for Greek yogurt. To save time, you can use pre-cooked potatoes or buy ready-made potato salad as a base. This recipe is versatile, allowing for the addition of other vegetables such as peas or corn.
Serving Suggestions
This vegetable potato salad is perfect for summer barbecues and potlucks. It pairs beautifully with grilled meats and sandwiches. For a complete meal, serve alongside My Mother'S Cornbread Recipe and a refreshing green salad. You can also serve it with chips for a casual picnic or as a side dish for a family dinner.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir, as ingredients may settle. If you prefer a firmer texture, avoid reheating; serve it cold. If you must reheat, do so gently in the microwave, stirring occasionally to avoid uneven heating.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Potato Salad contains roughly 802 calories, with 10g protein, 91g carbohydrates, and 46g fat. It is an excellent source of vitamin C (81% of the Daily Value), vitamin A (51% of the Daily Value), and potassium (42% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1361mg per serving (59% 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 make this potato salad ahead of time?
Absolutely! You can prepare the salad a day in advance to allow the flavors to meld. Just make sure to store it in an airtight container in the refrigerator. Just before serving, give it a stir and adjust the seasoning if necessary.
What can I substitute for mayonnaise?
If you're looking for a healthier option, Greek yogurt is an excellent substitute for mayonnaise. It adds creaminess while cutting calories. You can also use avocado for a richer flavor or a vegan mayo for a plant-based alternative.
How do I prevent the potatoes from turning mushy?
To avoid mushy potatoes, cook them until just fork-tender, about 10 minutes, and immediately drain and cool them. Choosing waxy potatoes like red or Yukon gold varieties also helps maintain their shape during cooking.
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).