Garden Vegetable Potato Salad

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0.9 min read
Potatoes are good for weight loss and health.

Garden Vegetable Potato Salad

Prep Time20 minutes
Active Time30 minutes
Total Time50 minutes
Course: Lunch, Main Course, Main Dish, Salad, Vegetarian
Cuisine: American, Vegan, Vegetarian
Yield: 10 people


  • 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


  • 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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