Garden Patch Potato Salad

Photo Credit
Sam Jones/Quinn Brein
8 servings
Preparation Method

Garden Patch Potato Salad

Print Friendly and PDF

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!

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

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). Remove potatoes and slice them. Set aside.

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.