Garden Potato Salad

This Garden Potato Salad is a refreshing departure from heavy mayonnaise-based sides. It features tender roasted red potatoes tossed with crisp cucumbers, sweet corn, and juicy tomatoes. The dressing is a bright blend of white vinegar, olive oil, sugar, and fresh cilantro, creating a tangy and herbaceous flavor profile that cuts through the richness of the potatoes. The roasted green peppers add a subtle smokiness, while the fresh vegetables provide a delightful crunch. Perfect for summer picnics, backyard barbecues, or as a light side dish for a weeknight dinner, this salad improves as it chills, allowing the flavors to meld beautifully together.

Cooking Method: Baking, Roasting

Cuisine: American

Courses: Salads

Difficulty: Advanced

Servings: 16

Calories: 218.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Garden Potato Salad is a refreshing departure from heavy mayonnaise-based sides. It features tender roasted red potatoes tossed with crisp cucumbers, sweet corn, and juicy tomatoes. The dressing is a bright blend of white vinegar, olive oil, sugar, and fresh cilantro, creating a tangy and herbaceous flavor profile that cuts through the richness of the potatoes. The roasted green peppers add a subtle smokiness, while the fresh vegetables provide a delightful crunch. Perfect for summer picnics, backyard barbecues, or as a light side dish for a weeknight dinner, this salad improves as it chills, allowing the flavors to meld beautifully together.

Ingredients

2 1/2 pound Red potatoes, quartered

Directions

1
Preheat the oven to 450 degrees F (230 degrees C).
2
Arrange the quartered red potatoes in a single layer in a large roasting pan.
3
Season the potatoes generously with salt and pepper.
4
Combine 1/4 cup olive oil and the minced garlic in a small bowl.
5
Drizzle the garlic oil mixture evenly over the potatoes.
6
Bake for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork and lightly browned.
7
Remove the pan from the oven and let the potatoes cool to room temperature.
8
While potatoes cool, use a sharp knife to slice the kernels off the corn cobs.
9
In a large mixing bowl, combine the cooled potatoes, diced tomato, diced cucumber, roasted green pepper, corn kernels, and sliced green onions.
10
In a blender or food processor, combine the white vinegar, remaining 2 tablespoons olive oil, sugar, and cilantro leaves.
11
Blend until the dressing is smooth and the cilantro is finely chopped.
12
Pour the dressing over the vegetable mixture and toss gently to coat everything evenly.
13
Taste and adjust seasoning with additional salt if needed.
14
Cover and refrigerate for several hours or overnight to allow the flavors to meld before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 218.5kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 17.0mg1%
Total Carbohydrate 48.2g17%
Dietary Fiber 6.2g25%
Sugars 2.3g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen as the salad sits.

Substitutions: You can use Yukon Gold potatoes instead of red potatoes. If you don't have roasted green peppers, you can roast a fresh bell pepper yourself or use jarred roasted peppers.

Tip: For best texture, ensure the potatoes are completely cool before adding the raw vegetables and dressing to prevent sogginess.

Variation: Add diced bell peppers or snap peas for extra crunch and color.

Keywords: potato salad, garden salad, vegan, roasted potatoes, cilantro dressing, summer side dish, picnic food, healthy salad, red potatoes, corn salad, cucumber salad, vinaigrette, vegetarian, barbecue side, fresh herbs, light lunch

Read it online: https://www.chefs-mate.com/recipe/garden-potato-salad-2/