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–+ servings
A close up shot of the Loaded Vegetable Potato Salad in the serving bowl.

Loaded Vegetable Potato Salad

Tender potatoes mingle with crisp fresh vegetables in a creamy, herb dressing to take this Loaded Vegetable Potato Salad over the top.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12

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

You can use any potato you like to make this potato salad. There’s no need to peel Yukon Gold potatoes, as their skins are so thin. If you decide to use russet or red potatoes, you’ll want to peel the potatoes for the best results.
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. You'll need 2 cups total of diced peppers.

Nutrition

Calories: 282kcal · Carbohydrates: 24g · Protein: 7g · Fat: 18g · Saturated Fat: 3g · Polyunsaturated Fat: 9g · Monounsaturated Fat: 5g · Trans Fat: 0.03g · Cholesterol: 132mg · Sodium: 357mg · Potassium: 600mg · Fiber: 3g · Sugar: 2g · Vitamin A: 1477IU · Vitamin C: 45mg · Calcium: 39mg · Iron: 2mg
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