Garden Potato Salad

Make Ahead. Serve with Easy Barbecued Chicken or Crispy Oven-Fried Chicken.

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 13%
  • Fat: 1.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4g
  • Carbohydrate: 21.1g
  • Fiber: 2.7g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 255mg
  • Calcium: 0.0mg


  • 3 medium-size round red potatoes (about 1 pound)
  • 1 cup frozen cut green beans
  • 1 cup frozen whole-kernel corn
  • 1/3 cup chopped red bell pepper
  • 1/3 cup thinly sliced green onions
  • 1/2 cup fat-free sour cream
  • 2 tablespoons light mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin


  1. 1. Peel potatoes, and cut into cubes. Place potato in saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain and let cool.
  2. 2. Place green beans and corn in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until beans are crisp-tender. Drain and let cool.
  3. 3. Combine potato, green beans and corn, red bell pepper, and green onions in a bowl. Combine sour cream and remaining 5 ingredients; stir well. Pour sour cream mixture over potato mixture, and toss well. Cover and chill 2 hours.
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