Mealtime Vegetable Loaded Potato Salad

How about a chilled weekend summer meal recipe?

If you love the convenience of summer veggies, this mealtime vegetable-loaded potato salad recipe is the perfect addition as a side dish or the full meal. It’s full of fresh vegetables giving it a different taste in every bite. Your family or company will brag about it for days to come. The best part about it is that it can be made ahead of time as long as it’s kept in the refrigerator until you’re ready to serve it.

To begin, head to your nearest Farmer’s Market or anywhere fresh vegetables are sold. If you grow your own fruit & vegetables, all the better. The best part of summer is the wide variety of fresh vegetables that are readily available just about anywhere. Try to purchase your vegetables the day you’re going to make your vegetable-loaded potato salad so it tastes fresh when you serve it.

You can add anything you have on hand or that you can buy at your local grocery store at the time you make yours. This recipe can be altered to suit your family or company’s preferences. Feel free to change it up to add in some healthy grilled chicken, grilled corn on the cob, diced ham, peas, carrots, or even bacon.

Roll up your sleeves, and get ready to begin.

Mealtime Vegetable Loaded Potato Salad

Ingredients

1. 1. Potatoes – 5 lbs
  2. Eggs – 6
  3. Cucumber – 1 large or 2 small
  4. Tomatoes – 1
  5. Red Pepper – 1
  6. Onions – 1
  7. Jalapeno Pepper – 1/2 finely diced
  8. Celery – 2 stalks
  9. Fresh Parsley – 6 or more stalks
  10. Salt – 2 teaspoons
  11. Pepper – 1/2 teaspoon
  12. Paprika – 1 teaspoon
  13. Dill Relish – 3 heaping tablespoons
  14. Sour Cream – 3/4 cup (replaces mayonnaise)

Wash 5 lbs of potatoes, red, yellow, or even Idaho potatoes, then peel, dice and cover with water, add 1 tablespoon of salt, and cook until tender. Don’t overcook.
Boil 6 eggs for about 6 to 8 minutes on high.
When potatoes and eggs are done, drain the potatoes and set them in the fridge for about 1 hour or more, and cool the eggs off with cold water then peel them. Place them in the fridge as well.
After the potatoes have completely cooled off, it’s time to get your vegetables ready. Begin washing, air-drying, and dicing your vegetables.
Seed Jalapeno and Red Pepper. Dice. You’re only going to use about a teaspoon (or more if you like it hot) of the small diced Jalapeno peppers. Cut the entire red pepper.
Chop fresh parsley.

Combine all ingredients in a large bowl and add salt and pepper a little at a time to make sure you don’t add too much or not enough.