Garden Patch Potato Salad

potato salad
Sam Jones/Quinn Brein

Ingredients

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

Instructions

Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove and transfer to bowl of ice water to stop cooking and drain.

Add potatoes to the same pot of salted water, and simmer until tender (about 12 minutes). Drain potatoes, and halve them. 

Add frozen peas in the same pot until just tender.

Combine raw zucchini, carrots, and onions with the beans, potatoes, and peas. Add chives and seasonings. Add mayonnaise. 

Eat warm or chilled out of the fridge.

Yield: 

8 servings

Reader Comments

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Garden potato salad

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.

potato salad with vegetables

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.

The salad looks tasty to me.

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.

Garden Patch Potato Salid

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