Marinated Vegetable Potato Salad  

Recipe Courtesy of: Amee Livingston

Prep Time: 5 min | Cook Time: 25 min | Serves: 6-8


  • 24 oz. Tasteful Selections® potatoes, quartered (Recipe favorite: Honey Gold)
  • 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. red onion, very thinly sliced and chopped
  • 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.

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