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Veggie Potato Salad

Yield
Servings
Prep time
10 mins
Courses
Side dishes | Salads
Source
The Igl Family, WSGC's local potato farmers.

Description

A new twist on an old favorite.

Ingredients

1 lbred potatoes, cooked and cubed
1⁄2 csliced celery
1⁄4 csliced radishes
1⁄3 citalian salad dressing
1 tdill weed
1 1⁄2 cchopped fresh broccoli
1⁄4 cchopped red onion
2 Tchopped green pepper
1⁄2 tseasoning blend

Instructions

In a large salad bowl, toss the potatoes and vegetables. In a small bowl or jar, blend the Italian dressing, dill and seasoning blend; add to potato mixture and toss to coat. Cover and refrigerate one hour or until ready to serve.

Notes

While the cubed potatoes are still warm, toss them gently with 2 tablespoons of the dressing and then let cool before adding remaining ingredients. The warm potatoes will soak up the flavor of the dressing.