Very Veggie Potatoe Salad Recipe

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Very Veggie Potatoe Salad

Valeree Dunbar


I got this recipe idea from a friend at work who brought it in for a potluck we were having. It was so good I decided to add a few of my own ingredients and it turned out really good. I think that adding the pinch of thyme really gave it a distinct flavor. It tastes really good warmed up too.

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15 Min


25 Min


Stove Top


3 lb
redskin potatoes unpeeled, cubed
1/2 c
chopped celery
1 c
chopped brocolli
stalks green onions chopped
1 c
chopped cauliflower
1/2 c
red bell pepper chopped fine
1 small
zuchinni chopped finely
strips of cooked bacon chopped
1/2 can(s)
cream of chicken soup
1/2 small
container of soft cream cheese
1 c
sour cream
1 c
shredded cheddar cheese
1/2 c
shredded mozzerella cheese
salt and pepper to taste
1 Tbsp
olive oil
1 pinch
thyme, dried

Directions Step-By-Step

Cut unpeeled potatoes in bite size pieces. place in microwave safe bowl and cover with water. cook on high for about 10 minutes or until potatoes are tender. While potatoes are cooking, cook bacon until crispy and crumble pieces. when potatoes are done, drain.
In large skillet saute all the veggies (except potatoes) in olive oil. sprinkle in thyme and saute until slightly tender but still crunchy. Remove from heat. transfer veggies to large bowl and add potatoes. Mix in crumbled bacon.
mix together cream of chicken soup, sour cream and cream cheese until well blended. add to veggie and potato mixture and mix well.
mix in cheddar and mozzerella cheese. add salt and pepper to taste. serve warm or cold.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Potatoes
Regional Style: American