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Veggie Potato Salad for a Crowd

Veggie Potato Salad for a Crowd Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/24 of a recipe
Amount Per Serving
Calories 119
Total Fat 6.4g
Saturated Fat 0.9g
Cholesterol 0mg
Sodium 163mg
Total Carbohydrate 14.4g
Dietary Fiber 2.5g
Sugars 2g
Protein 2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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