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A mixed vegetable medley, paired with chopped hard-boiled eggs, mashed potato, and green onions; Vegetable Potato Salad is creamy, comforting, and oh so delicious!  Need a summer side dish?  Look no further!

I made this potato salad a while ago as a part of a Sunday night dinner for John.e and me.  I remember telling him how much I loved this particular potato salad, and if there was ever a time that I found myself on death row, this would be my last meal request.  Yes, it is that good!

In true Newfoundland fashion, this potato salad is not even close to the potato salad’s inspired by the German variety, and is not anywhere near close to yours, Vera!  (Vera is a colleague of mine who makes one of the best tasting potato salads I’ve ever eaten.  It’s loaded with celery, pickles, and fresh dill.)  As much as I love all types of potato salads, this is by far my favourite and it’s a traditional Newfoundland recipe.

Even in Newfoundland though, you will find varieties of this salad.  In fact, even the name of the salad differs from region to region.  I grew up in a town where it was commonly known as a White Potato Salad.  My aunt, who lived a two hour drive away, always called it a Vegetable Potato Salad, which sounds much better and appealing to me! 

Some families prefer it without the hard-boiled egg while others do; some prefer it with finely chopped raw onion, but I’d rather kill myself than ruin my potato salad with that nonsense; (see how territorial I am over this salad!) some add paprika to theirs, which is great – I love the taste, but I left it out of this recipe so that I could provide you with what was traditional at my family dinner table. 

The good thing about this basic recipe is that you can add in whatever you’d like.  For example, I added freshly sliced green onions to mine, but green onions are not traditional to Newfoundland Vegetable Potato Salad at all!  I much prefer the flavour of green onions over finely diced raw white onions, so it’s my take on the traditional.  

There’s just one word of warning – do not under any circumstances mistaken canned peas and carrots for canned vegetable medley.  In order for this potato salad to taste the way it should, it must be canned peas, carrots, green beans, corn, etc.  Trust me on this!  I’ve used canned peas and carrots in a bind and that particular potato salad and the bowl it was stored in, now sits somewhere at the bottom of the Atlantic Ocean.  You think I’m kidding!?

Vegetable Potato Salad
Serves 8
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
346 calories
45 g
146 g
15 g
11 g
3 g
297 g
316 g
5 g
0 g
11 g
Nutrition Facts
Serving Size
297g
Servings
8
Amount Per Serving
Calories 346
Calories from Fat 131
% Daily Value *
Total Fat 15g
23%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 4g
Cholesterol 146mg
49%
Sodium 316mg
13%
Total Carbohydrates 45g
15%
Dietary Fiber 5g
19%
Sugars 5g
Protein 11g
Vitamin A
59%
Vitamin C
28%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6-8 medium potatoes, white flesh, peeled and roughly chopped
  2. ½ cup mayonnaise
  3. 2 tablespoons sugar
  4. 1 15 ounce can mixed vegetables, drained
  5. 6 large hard-boiled eggs, roughly chopped
  6. 1/4 cup green onions, finely sliced
  7. 1/2 teaspoon salt
Instructions
  1. Add the chopped potatoes and salt to a large pot and cover the potatoes with cold water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool slightly.
  2. Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
  3. Add all of the other ingredients, and using a large spoon, vigorously mix all of the ingredients together.
  4. Taste for seasoning and sweetness and adjust accordingly.
  5. Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.
Notes
  1. Once the eggs are cooled, I slice the egg in half length-wise and remove the cooked yolk. I only use the white portion of the egg in my Vegetable Potato Salad. You can most certainly use the yolk as well as the white, but it will result in a yellowish coloured potato salad. That's fine, of course, but I prefer to keep the potato salad looking a bit brighter.
beta
calories
346
fat
15g
protein
11g
carbs
45g
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Lord Byron's Kitchen http://www.lordbyronskitchen.com/

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