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Recipe for Garden Patch Potato Salad | Almanac.com

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Garden Patch Potato Salad

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
8 servings
Category
Potatoes
Salads
Course
Side Dishes
Preparation Method
One-Dish Meal
Sources
User Submitted
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Move over, traditional potato salads, here comes Garden Patch Potato Salad! Packed with vegetables, colorful, and crunchy, this salad pairs especially well with grilled meats like pork, steak or chicken.

Experiment with veggies of your liking or make it as written. Even those who do not care for potato salad have been converted by this one!

Ingredients
1 cup diced green beans
5 small potatoes, peeled
1 cup green peas
1 cup thinly sliced zucchini
1 cup thinly sliced carrots
1/4 cup finely diced onion
3/4 cups mayonnaise
1-1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped chives
Instructions

In a pot of salted water, simmer green beans for 3 to 5 minutes, or until just tender and bright green. Remove and transfer to a bowl of ice water to stop cooking, then drain.

Add potatoes to cooking water and simmer for 12 minutes, or until tender. Remove potatoes, cut in half, and set aside.

Add peas to cooking water and simmer for 2 to 3 minutes, or until tender.

In a bowl, combine raw zucchini, carrots, and onions with beans, potatoes, and peas. Add mayonnaise, salt, and pepper and stir to coat vegetables. Serve warm or chilled, garnished with chives.

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The Almanac Chefs

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Comments

Suzanne Brooks (not verified)

3 years 8 months ago

SOmetimes I add a bit of sour cream and use a bit less mayo. I am tempted to add dill as well. We love this and so do friends. Yes, raw zucchini in here is delicious. I slice it in quarters, then thin slices.

O (not verified)

4 years 11 months ago

REcipe says green beans, but pic. looks like green peas and the raw zucchini sounds awful. Just my opinion, of course. Would like to see postings from anyone who actually likes it.

Sherri Moore (not verified)

4 years 7 months ago

The salad looks tasty to me. If you look closely at the photo you should see green beans in the salad. If you
reread the recipe you will see both beans and peas are included in the. Zucchine really has very little taste
and I think cutting them in thin slices would add a freshness to the salad. Of course one could always cook them
before adding them to the salad.

The green beans are in there, but you are correct that the peas are more prominent in the image. Raw zucchini is quite good. We like it cut into spears and dipped into ranch dressing ‘round these parts.

Art Persing (not verified)

5 years 7 months ago

Why would you want to cook all the goodness out of all the great veggies?!! I will try it raw.