Marinated Vegetable Potato Salad

Marinated Vegetable Potato Salad

Recipe Courtesy of: Amee Livingston
Prep5 minutes
Cook25 minutes
Total Time30 minutes
Course Side Dish
Variety Fav(s) Honey Gold®
Cook Type Stove Top
Dish Type Comfort, Salads
Season Spring, Summer


  • 24 oz. Tasteful Selections® potatoes, quartered
  • ½ c. premade Italian or Greek Vinaigrette dressing (good quality, olive oil based)
  • 1 jar (7.5 oz.) marinated artichokes, drained and halved
  • 2 c. cherry tomatoes, halved
  • ¼ c. chopped red onion
  • ¼ c. Kalamata olives, pitted
  • 1 c. green olives, pitted and chopped
  • 1 tbsp. fresh parsley, finely chopped
  • Salt and pepper, to taste


  • Cook potatoes in boiling, salted, water for 20-25 minutes, or until potatoes are done but still firm. Drain potatoes in a colander and cool slightly. Combine remaining ingredients in a large bowl and stir in warm potatoes. Chill for at least an hour before serving.
  • Marinated Vegetable Potato Salad (1)