Garden Vegetable Potato Salad Recipe

  • 4 cups potatoes, diced (cooked)
  • 1 cup green beans, 1 inch slices
  • 1/2 cup carrots, 1/4 inch slices
  • 2 cups spinach, fresh
  • 1/2 cup green onions,1/4 inch slices
  • 1/3 cup oil, canola
  • 3 tablespoons vinegar, red wine
  • 1 teaspoon garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon thyme, chopped
  • 1 teaspoon Salt
  • 1/8 teaspoon pepper
Wash the potatoes. Place in a pot and cover with water. Bring to a boil. Reduce the heat, but maintain a steady boil for about 20 minutes. You will know they are done when you can pierce the potato with a fork easily.

Remove pan from the burner, drain and let cool.

When they are cool, you can either leave the skin on or peel the skin off. Dice the potatoes; set aside.

You'll need to also cook your green beans and carrots. For the green beans if you don't have fresh, you can use frozen ones. Bring a small pot of water to a boil. Toss in the green beans and carrots. Cook for about 5 minutes. Drain and rinse under cold water; set aside.

To make your dressing combine oil, vinegar, garlic, mustard, thyme, salt, and pepper. Whisk together quickly until completely blended together; set aside.

Assemble the salad in a large bowl. Add the potatoes, green beans, carrots, green onions and spinach. Add to it the dressing and toss gently. Serve immediately.

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