Veggie Potato Salad for a Crowd

Here’s a healthy potato salad high in antioxidants from colorful vegetables. The vinegar also lessens the blood-sugar boost of the potatoes.

INGRIDIENT

3 pounds small red potatoes, unpeeled

2 cups chopped red onions

12 ounces fresh green beans, trimmed, cooked al dente

3 ½ cups roughly chopped red cabbage

1 pint grape tomatoes, halved

3 tablespoons capers, drained

2 ounces basil leaves, trimmed and torn in large pieces

salt and freshly ground black pepper to taste

⅔ cup extra virgin olive oil

3 tablespoons white balsamic or rice vinegar

1 teaspoon salt

1 ½ teaspoons Dijon mustard

3 cloves garlic, crushed

DIRECTION

Step: 1

In a large pot, cook whole potatoes until done. Cool. Cut into bite-sized pieces. In a very large bowl, combine all ingredients from potatoes through basil. Whisk together dressing ingredients. Toss with vegetables, and add salt and pepper to taste. Chill. Serve.

NUTRITION FACT

Per Serving: 119 calories; protein 2g; carbohydrates 14.4g; fat 6.4g; sodium 146.7mg.

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