Photo: Anna Pelzer
Veggie Potato Salad for a Crowd
14 ingredients
40 min + 15 min
24 servings
openrecipes
"Here's a healthy potato salad high in antioxidants from colorful vegetables. The vinegar also lessens the blood-sugar boost of the potatoes."
Estimated Nutrition (whole recipe, rough)
513
Calories
14g
Protein
15g
Fat
89g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Red Onion | 1 medium (110g) | 44 |
| Green Beans | 1 cup (100g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds small red potatoes, unpeeled
- 2 cups chopped red onions
- 12 ounces fresh green beans, trimmed, cooked al dente
- 3 1/2 cups roughly chopped red cabbage
- 1 pint grape tomatoes, halved
- 3 tablespoons capers, drained
- 2 ounces basil leaves, trimmed and torn in large pieces
- salt and freshly ground black pepper to taste
- Mustard Dressing:
- 2/3 cup extra virgin olive oil
- 3 tablespoons white balsamic or rice vinegar
- 1 teaspoon salt
- 1 1/2 teaspoons Dijon mustard
- 3 cloves garlic, crushed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes