Veggie Potato Salad for a Crowd |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Here's a healthy potato salad high in antioxidants from colorful vegetables. The vinegar also lessens the blood-sugar boost of the potatoes. Ingredients:
3 pounds small red potatoes, unpeeled |
2 cups chopped red onions |
12 ounces fresh green beans, trimmed, cooked al dente |
3 1/2 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 |
mustard dressing |
2/3 cup extra virgin olive oil |
3 tablespoons white balsamic or rice vinegar |
1 teaspoon salt |
1 1/2 teaspoons dijon mustard |
3 cloves garlic, crushed |
Directions:
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.
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