Garden Patch Potato Salad

Photo Credit
Sam Jones/Quinn Brein
The Editors
8 servings
Preparation Method
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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!

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

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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