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Vegetable Potato Salad

Name: Vegetable Potato Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 14 servings.
Ingredients: 6 large potatoes (about 3 pounds); 1 cup Italian salad dressing; 8 hard-boiled large eggs, sliced; 1 bunch green onions, thinly sliced; 3 celery ribs, chopped; 1 medium green pepper, chopped; 2/3 cup chopped seeded peeled cucumber; 1 cup frozen peas, thawed; 1 cup mayonnaise; 2/3 cup sour cream; 2 teaspoons prepared mustard; 1 teaspoon salt; 1/8 to 1/4 teaspoon pepper

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 35 min. + standing

Makes

14 servings

Updated: Aug. 14, 2022

Growing up with a huge family of relatives, large gatherings were the norm. Mom always brought her 'famous' potato salad, and now I'm carrying on the tradition. It just wouldn't be the same without it." —James Korzenowski, Fennville, Michigan

Vegetable Potato Salad Recipe photo by Taste of Home

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Ingredients

6 large potatoes (about 3 pounds)
1 cup Italian salad dressing
8 hard-boiled large eggs, sliced
1 bunch green onions, thinly sliced
3 celery ribs, chopped
1 medium green pepper, chopped
2/3 cup chopped seeded peeled cucumber
1 cup frozen peas, thawed
1 cup mayonnaise
2/3 cup sour cream
2 teaspoons prepared mustard
1 teaspoon salt
1/8 to 1/4 teaspoon pepper

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle.
Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes.
Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.

Nutrition Facts

3/4 cup: 383 calories, 24g fat (5g saturated fat), 134mg cholesterol, 619mg sodium, 33g carbohydrate (5g sugars, 4g fiber), 8g protein.

Vegetable Potato Salad

Ingredients

Directions

Nutrition Facts

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