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Veggie Potato Salad

15 min Main Ingredient: Egg*Onion*Pepper*Cucumbers*Mustard Cuisine: American

Cooking: 15 Minutes Start to finish: 1 day min



6 large potatoes (about 3 pounds)

1 cup of Italian salad dressing

8 hard-cooked eggs, sliced

1 bunch green onions, thinly sliced

3 celery ribs, chopped

1 medium green pepper, chopped

2/3 cup of chopped seeded peeled cucumber

1 cup of frozen peas, thawed

1 cup of mayonnaise

2/3 cup of sour cream

2 tsp. of prepared mustard

1 tsp. of salt

1/8 to 1/4 tsp. of pepper

Nutrition Facts




Step 1Place potatoes in a Dutch oven and cover with water.

Step 2Bring to a boil.

Step 3Reduce heat.

Step 4Cover and cook for 15-20 minutes or until tender.

Step 5Cool for 15-20 minutes or until easy to handle.

Step 6Peel and dice potatoes into a large bowl.

Step 7Add salad dressing; gently toss to coat.

Step 8Let stand for 30 minutes.

Step 9Stir in the eggs, green onions, celery, green pepper, cucumber and peas.

Step 10Combine the remaining ingredients.

Step 11Add to potato mixture; gently toss to coat.

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