Garden Potato Salad

Garden Potato Salad

Serves 8
For the best flavor, cover and chill the finished potato salad for several hours before serving.
  • 2 1/2 pound medium Yukon Gold potatoes, quartered
  • 1/2 teaspoon salt
  • Ground black pepper
  • 6 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 4 green onions, sliced
  • 2 ears corn, kernels removed
  • 1 large cucumber, seeded and chopped
  • 1 large tomato, chopped
  • 1 roasted green bell pepper, seeded and chopped
  • 1/3 cup white vinegar
  • 2 tablespoons sugar (optional)
  • 1 cup cilantro leaves
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Preheat oven to 450°F. Arrange potatoes in a single layer in a large roasting pan. Season with salt and pepper. Combine 1/4 cup of the oil and garlic and drizzle over potatoes. Bake until potatoes are tender and lightly browned, 20 to 25 minutes. Set aside to let cool.

Put green onions, corn, cucumbers, tomatoes, green peppers, and cooled potatoes into a large bowl and toss gently to combine. Set aside.

Put vinegar, sugar, cilantro, and remaining 2 tablespoons oil into a blender or food processor and puree to make a dressing. Pour dressing into bowl with potato mixture and toss to coat. Season to taste with pepper.
Nutritional Info: 
Per Serving: 300 calories (100 from fat), 11g total fat, 1.5g saturated fat, 170mg sodium, 46g carbohydrates, (5 g dietary fiber, 8g sugar), 6g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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