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Potato Vegetable Salad? Vegetable Potato Salad? And I didn't even mention the eggs... Creamy potatoes and eggs, crunchy vegetables, and lots of flavor.
Anne Murphy

Potato Vegetable Salad

Potato Vegetable Salad? Vegetable Potato Salad? And I didn't even mention the eggs... Creamy potatoes and eggs, crunchy vegetables, and lots of flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Side Dish
Cuisine: American, Gluten Free
Ingredients Method

Ingredients
  

  • 1 1/2 lb. white potatoes
  • 2 T apple cider vinegar
  • 4 hard cooked eggs
  • 2 c chopped crunchy vegetables kohlrabi, celery, bell pepper, radish, sweet onion, whatever you have and like
  • 1/2 c mayonnaise
  • 1 t seasoning blend

Method
 

  1. Cook the potatoes whole in their skins. When they are cooked, cut them roughly in large chunks, sprinkle with the vinegar, and let cool.
  2. Once the are cool, chop them into bite sized pieces. Add the peeled eggs, and chop them as well.
  3. Add the chopped vegetables, and toss well. Stir in the mayonnaise and seasoning until thoroughly mixed.
  4. Cover and refrigerate a few hours before serving.