Did you know that more than 90 percent of adults and children don’t eat the daily amount of fruits and vegetables recommended? By just adding one more fruit and/or vegetable to each of your meals, you can feel more energized and healthy. Do you plant a garden? Is your garden starting to produce a lot of fruits and veggies? This is always my favorite part of the year. I love being able to cook with the ingredients that I personally grew. They taste fresher and you have the satisfaction of knowing that you grew that! This Garden Vegetable Potato Salad is a great way to use your garden vegetables!
Garden Vegetable Potato Salad
- 10 petite red potates boiled quartered
- 1 cup grape tomatoes quartered
- 1 green bell pepper diced
- 1 small red onion diced
- 1/2 tablespoon dried oregano
- For the dressing
- 4 tablespoon balsamic vinegar
- 1 clove garlic minced
- fresh ground pepper to taste
- Bring a pot of water to a boil; add potatoes and cook for 10 to 12 minutes, or until fork tender.
- Cut each potato into fourths.
- Combine potatoes and the rest of the salad ingredients in one large mixing bowl; set aside.
- Pour balsamic vinegar into a small bowl.
- Add minced garlic and a few grinds of black pepper.
- Whisk until thoroughly combined.
- Adjust the pepper, or the proportion of vinegar to taste.
- Gently stir dressing into salad.
- Cover salad with plastic wrap and set in fridge for 30 minutes to 1 hour.
- Mix and serve.
In honor of September being Fruit and Veggies-More Matters Month, Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center+Spa, shared this Garden Vegetable Potato Salad recipe with us to incorporate the hearty flavor of vegetables.