Garden Vegetable Potato Salad

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Did you know that more than 90 percent of adults and children don’t eat the daily amount of fruits and vegetables recommended? By just adding one more fruit and/or vegetable to each of your meals, you can feel more energized and healthy.”

I received this tip from They are a wellness center and spa based in Miami that help people not only get healthy bodies, but healthy minds too. They sent several recipes for me to choose to share with you and I chose this Garden Vegetable Potato Salad created by Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center+Spa.

In honor of September being, “Fruit and Veggies-More Matters” month, this vegetable potato salad is the perfect way to mix in the hearty flavor of vegetables into your diet! I’m a huge fan of potato salad which is why I picked this recipe to share with you. I love that this recipe is easy to make, healthy, and delicious. Enjoy!

Potato Salad With Garden Vegetables

Garden Vegetable Potato Salad

Garden Vegetable Potato Salad


  • 10 petite red potatoes boiled quartered
  • 1 cup grape tomatoes quartered
  • 1 green bell pepper diced
  • 1 small red onion diced
  • 1/2 tablespoon dried oregano
  • For the dressing
  • 4 tablespoon balsamic vinegar
  • 1 clove garlic minced
  • fresh ground pepper to taste


  1. Bring a pot of water to a boil; add potatoes and cook for 10 to 12 minutes, or until fork tender.
  2. Cut each potato into fourths.
  3. Combine potatoes and the rest of the salad ingredients in one large mixing bowl; set aside.
  4. Pour balsamic vinegar into a small bowl.
  5. Add minced garlic and a few grinds of black pepper.
  6. Whisk until thoroughly combined.
  7. Adjust the pepper, or the proportion of vinegar to taste.
  8. Gently stir dressing into salad.
  9. Cover salad with plastic wrap and set in fridge for 30 minutes to 1 hour.
  10. Mix and serve.

What’s YOUR favorite way to mix more fruits and vegetables into your diet?

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