Garden Vegetable Potato Salad Recipe

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.

In honor of September being Fruit and Veggies-More Matters Month, Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center+Spa, has created a fruit and vegetable dish that incorporates the sweet taste of fruits mixed with the hearty flavor of vegetables. This recipe yields 10 servings.

Pritikin’s Garden Vegetable Potato Salad Recipe

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.

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