Garden Potato Salad

Serves 8
Time 30 min

This potato salad adds lots of summery vegetables for plenty of crunch. For the best flavor, cover and chill the finished potato salad for several hours before serving.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian

Ingredients

    2 1/2 poundsmedium Yukon Gold potatoes, quartered
    1/2 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    6 tablespoonsextra-virgin olive oil, divided
    3 clovesgarlic, finely chopped
    4green onions, sliced
    2ears corn, kernels removed
    1 largecucumber, seeded and chopped
    1 largetomato, chopped
    1roasted green bell pepper, chopped
    1/3 cupwhite vinegar
    2 tablespoonssugar (optional)
    1 cupfresh cilantro leaves

Exclusively for Prime members in select ZIP codes.

Method

Preheat oven to 450°F. 


Arrange potatoes in a single layer in a large roasting pan. 


Season with salt and pepper. 


Combine 4 tablespoons oil and garlic and drizzle over potatoes. 


Bake until potatoes are tender and lightly browned, 20 to 25 minutes. Set aside to let cool.


Put green onions, corn, cucumbers, tomatoes, green peppers, and cooled potatoes into a large bowl and toss gently to combine. Set aside.


Put vinegar, sugar, cilantro, and remaining 2 tablespoons oil into a blender or food processor and puree to make a dressing. 


Pour dressing into bowl with potato mixture and toss to coat. 


Season to taste with pepper.

Nutritional Info

Serving Size

Calories

300

Total Fat

11g

Saturated Fat

1.5g

Cholesterol

0mg

Sodium

170mg

Total Carbohydrate

46g

Dietary Fiber

5g

Total Sugars

8g

Protein

6g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.