Red Potato Salad with fresh garden vegetables

Kim Cul


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


★★★★★ 3 votes

1 Hr
35 Min
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 Red Potato Salad with fresh garden vegetables


  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!!!

Printable Recipe Card

About Red Potato Salad with fresh garden vegetables

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American

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