Vegetable Potato Salad- The Best Alternative to Mayonnaise Based Salads!
Vegetable Potato Salad is a fantastic alternative to pasta and mayonnaise based Summer salads. This delicious side dish is made with vegetables, fresh Basil and a homemade Balsamic Vinaigrette, it’s absolutely amazing. It’s a salad made without pasta that is perfect for anyone on a gluten free diet, and even if your not gluten free, you can’t help but love the freshness in this dish.
If I Don’t Like Balsamic Vinaigrette Can I Substitute The Dressing In The Salad For Store Bought?
Absolutely you can! My friends and I have eaten this potato salad with bottled dressing and loved it! Make the salad and use the bottled dressing of your choice instead of making the vinaigrette, which will change the salad up slightly every time you make it. My favorite bottled dressing is Ranch Dressing. I loves it on Vegetable Potato Salad.
Can I Cut The Recipe In Half If The Full Recipe Is More Than I need?
The recipe as is makes about eight servings , give or take and would be perfect to make for a family or take to BBQ’s, family gathers and parties. If there’s just 2 of you in the house, cut the salad recipe ingredients and Balsamic Vinaigrette recipe in half. But as I said, you can forgo the Balsamic Dressing altogether and use a bottled dressing and make the salad super easy to make.
Let’s gather the ingredients for delicious recipe and make it together.
Vegetable Potato Salad Ingredients:
- One pound small yellow or red potatoes, cooked and sliced (There are approximately 10 – 12 small red or yellow potatoes in a pound)
- 2 ears fresh sweet corn cooked and cut from the cob to equal 1 cup or canned corn drained, using 1 cup
- 4 Roma Tomatoes, cut into wedges
- 1/4 cup fresh basil, torn into pieces
- 1/4 cup olive oil
- 3 Tablespoons Balsamic vinegar
- 1 Tablespoon shallot or red onion diced
- 1/2 Teaspoon Dijon Mustard
- 1/4 Teaspoon white sugar
- 1/2 cup crumbled Feta Cheese
Vegetable Potato Salad Recipe Steps
Recipe Step One
To make the Balsamic Dressing: Place the oil, Balsamic Vinegar, shallot, Dijon Mustard, sugar and salt and pepper to taste in a medium size bowl. Mix the ingredients together using a fork or whisk until they are well combined. Set the dressing aside while we make the salad.
Recipe Step Two
Place the potatoes in a saucepan, fill the pan with enough water to cover the potatoes. Cook the potatoes over medium heat until a fork can be inserted into a potato and reach the center easily. Don’t over cook them, you want the potato to not be so cooked that you can’t cut them into slices. Drain the water from the pan and let the potatoes completely cool down. I cooked the potatoes a couple of hours before I actually made the salad, I wanted to make sure that they were cooled before slicing them.
Recipe Step Three
Arrange the sliced potatoes and tomatoes on a large platter. Sprinkle the corn and 1/4 cup torn Basil leaves over the potatoes and tomatoes. Sprinkle the salad with Feta Cheese and pour the dressing over the salad. You can add more torn Basil leaves to your taste if you like.
This delicious potato salad will let you take advantage of your Summer gardens and local fresh produce from Farmers markets, it’s “What’s For Dinner and It’s DELICIOUS!
PIN IT FOR LATER
Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Cobb Salad with Creamy Avocado Dressing…Gnocchi Macaroni and Cheese…Fresh Green Bean Salad…Honey Lime Fruit salad Dressing...Roasted Brussels Sprouts
Vegetable Potato Salad
Ingredients
- 10 - 12 small yellow or red new potatoes
- 2 ears fresh sweet corn cooked, or 1 cup canned whole corn drained
- 4 Roma Tomatoes, cut into thin wedges
- 1/2 cup torn fresh Basil Leafs
Balsamic Vinaigrette Ingredients:
- 1/4 cup olive oil
- 3 Tablespoons Balsamic Vinaigrette
- 1 Tablespoon finely chopped shallot
- 1/2 Teaspoon Dijon Style mustard
- 1/4 Teaspoon white sugar
- 1/2 cup Feta Cheese, crumbled
Instructions
- To make the Balsamic Dressing: Place the oil, Balsamic Vinegar, shallot, Dijon Mustard, sugar and salt and pepper to taste in a medium size bowl. Mix the ingredients together using a fork or whisk until they are well combined. Set the dressing aside while we make the salad. Place the potatoes in a saucepan, fill the pan with enough water to cover the potatoes. Cook the potatoes over medium heat until a fork can be inserted into a potato and reach the center easily. Don't over cook them, you want the potato to not be so cooked that you can't cut them into slices. Drain the water from the pan and let the potatoes completely cool down. I cooked the potatoes a couple of hours before I actually made the salad, I wanted to make sure that they were cooled before slicing them.Arrange the sliced potatoes and tomatoes on a large platter. Sprinkle the corn and 1/4 cup torn Basil leaves over the potatoes and tomatoes. Sprinkle the salad with Feta Cheese and pour the dressing over the salad. You can add more torn Basil leaves to your taste if you like.
This looks delicious and I’ll try this for sure. Thank you Bunny!
Your welcome Beverly! Enjoy the freshness of the Summers bounty while it’s here Sweety!