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Garden Vegetable Potato Salad
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course
Lunch, Main Course, Main Dish, Salad, Vegetarian
Cuisine
American, Vegan, Vegetarian
Servings
10
people
Ingredients
1x
2x
3x
10
petite
red potates
boiled quartered
1
cup
grape tomatoes
quartered
1
green bell pepper
diced
1
small
red onion
diced
1/2
tablespoon
oregano (dry)
For the dressing
4
tablespoon
balsamic vinegar
1
clove
garlic
minced
fresh ground pepper
to taste
Instructions
Bring a pot of water to a boil; add potatoes and cook for 10 to 12 minutes, or until fork tender.
Cut each potato into fourths.
Combine potatoes and the rest of the salad ingredients in one large mixing bowl; set aside.
Pour balsamic vinegar into a small bowl.
Add minced garlic and a few grinds of black pepper.
Whisk until thoroughly combined.
Adjust the pepper, or the proportion of vinegar to taste.
Gently stir dressing into salad.
Cover salad with plastic wrap and set in fridge for 30 minutes to 1 hour.
Mix and serve.
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