Vegetable Potato Salad

Course: Side Dish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Author: Lord Byron's Kitchen
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  • 6-8 medium potatoes, white flesh, peeled and roughly chopped
  • ½ cup mayonnaise
  • 2 tablespoons sugar
  • 15 ounces canned mixed vegetables, drained
  • 6 large eggs, hard boiled, peeled and roughly chopped
  • 1/4 cup green onions, finely sliced
  • 1/2 teaspoon salt


  • 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.
  • Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
  • Add all of the other ingredients, and using a large spoon, vigorously mix all of the ingredients together.
  • Taste for seasoning and sweetness and adjust accordingly.
  • Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.


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.