Tender potatoes mingle with crisp fresh vegetables in a creamy, herb dressing to take this Loaded Vegetable Potato Salad over the top.
Vegetable Potato Salad
This potato salad with peppers is loaded with flavor and crunch. It’s a dreamy mix of crisp, vibrant vegetables in a dressing that is creamy enough to satisfy without being so heavy as to weigh you down.
When I dreamed this salad up, I was craving a potato salad with tons of great crunch and extra flavor from added vegetables. It sounded delicious, and I’m happy to report that this bell pepper potato salad was fabulous.
You can use whichever color bell peppers you like best for this salad. I typically use what I happen to have on hand. For these photos, I used about half each of green, red, orange, and yellow peppers.
Loaded Potato Salad
I adore potato salad. I’ve made more than a few different potato salad recipes in my day. One of my favorite things about them is how endlessly versatile they are. You can load them up with different ingredients, adjust the dressing, and it’s a whole new dish.
For this potato salad, you can use any potato you like. I like Yukon Gold potatoes because there’s no need to peel them, as their skins are so thin. If you use russet or red potatoes, you’ll want to peel the potatoes for the best results.
Bell Pepper Potato Salad
You’ll need the following ingredients to make this recipe:
- Red or Yukon Gold potatoes
- red and green bell peppers
- celery
- carrot
- red onion
- eggs
- fresh Italian parsley
Dressing Ingredients
- mayonnaise
- dijon mustard
- dill pickle relish
- dried dill
- smoked paprika
- garlic powder
- kosher salt and black pepper
Start by placing the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Then, drain and let cool.
While the potatoes are boiling, whisk together the mayonnaise, pickle relish, dill, paprika, salt, and pepper in a large mixing bowl. Then, add the potatoes, bell pepper, celery, carrot, onion, and eggs to the bowl. Stir to coat.
Sprinkle with parsley and stir to combine. Serve immediately or refrigerate until ready to serve.
As written, this recipe makes a large batch of potato salad. It’s perfect for potlucks and large gatherings. But, you can reduce the portions for fewer servings.
Potato Salad Recipes
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Garlicky roasted potatoes and fresh herbs create an unforgettable Warm Potato Salad, served hot or at room temperature. It is a garlic lover’s dream come true.
The ultimate symphony of tangy flavors and creamy textures that will have your taste buds singing praises and begging for more of this Red Skin Potato Salad. My brother HATES potato salad, and he ate three helpings of this dish.
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Cauliflower Potato Salad is where it’s at this summer. Tender crisp cauliflower florets, bite-size chunks of egg, and a sprinkling of green onions are tossed in a creamy, dill dressing to make this summer side dish.
Loaded Vegetable Potato Salad
Ingredients
- 3 pounds Red or Yukon Gold potatoes cut into ½-¾ inch pieces
- 1 red bell pepper cut into ¼-inch pieces, about 1 cup
- 1 green bell pepper cut into ¼-inch pieces, about 1 cup
- 2 celery ribs sliced very thin, about ¾ cup
- 1 large carrot cut into very thin matchsticks, about ¾ cup
- ½ small red onion cut into ¼ inch pieces, about ½ cup
- 8 hard boiled eggs peeled and roughly chopped
- 2 tablespoons fresh Italian parsley
Dressing Ingredients
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- ⅓ cup dill pickle relish adjust to taste
- ¼ teaspoon dried dill
- ¼ teaspoon smoked paprika
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
Instructions
- Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
- Combine the mayonnaise, pickle relish, dill, paprika, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, bell pepper, celery, carrot, onion, and eggs to the bowl. Stir to mix well.
- Sprinkle with parsley and stir to combine. Serve immediately or refrigerate until ready to serve.
Notes
Nutrition
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