Red Potato Salad with fresh garden vegetables

★★★★★ 3 Reviews
kim43 avatar
By Kim Cul
from Nutley, NJ

A sure winner at any event!!! I know it's a hit in our home....

serves 10-12
prep time 1 Hr
cook time 35 Min
method Stove Top


  •   3 lb
    unpeeled red potatoes
  •   4
  •   1 1/2 c
  •   2 Tbsp
  •   2 Tbsp
    distilled white vinegar
  •   1/2 c
    diced green peppers
  •   1/2 c
    thinly sliced carrots
  •   1/2 tsp
    kosher salt
  •   1/4 tsp
    black pepper
  •   1/2 c
    of each celery and green onions may be added or substituted for other vegetables

How To Make

  • 1
    Bring large pot of salted water to a boil, add red potatoes and cook until tender. About 20-30 minutes. Check for tenderness. Drain, cool and chop into 1 inch cubes. Place in large bowl.
  • 2
    Place eggs in medium sauce pan and cover with cold water. Bring water to a boil, and remove immediately from heat. Cover and let eggs sit in hot water about 10-12 minutes. Remove from hot water, cool, peel and dice.
  • 3
    In a small bowl whisk together remaining ingredients. Pour the mixture over the potatoes, add eggs and carefully mix. Cover and chill in refrigerator 2 hours before serving for best taste.... Enjoy!!!

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