Ontario Harvest Potato Salad
Here is a healthy potato salad recipe made with the freshest veggies the season has to offer with the freshest potatoes, tossed in a zingy vinaigrette!
I love this time of year but I also hate it.
Summer’s over and the cold, cold weather is coming.
I feel nostalgic, yet hopeful.Print
All the freshest veggies the season has to offer with the freshest potatoes tossed in a zingy vinaigrette.
453 g/1 lb fresh Ontario potatoes (skin scrubbed clean)
3 tbsp Extra virgin olive oil
2 tbsp red wine vinegar
1 Clove garlic, crushed
½ tsp salt
½ tsp pepper
3 Plum tomatoes, chopped
1 Medium green pepper, chopped
1 Corn on the cob (cooked), kernels only
3 Green onions, sliced
Add the potatoes to a large pot and add enough water to cover and submerge the potatoes. Bring this pot to a boil and then drop the temperature to a simmer until the potatoes are fork tender (anywhere from 30 – 45 minutes).
Meanwhile in a large bowl whisk together the olive oil, vinegar, garlic, salt and pepper.
When the potatoes are cooked, drain them, chop them (carefully) into large chunks and then add them to the dressing right away; mix well.
Add in the tomatoes, green peppers, corn and green onion; again, mix well.
Taste and adjust seasoning.
Go with whatever potatoes you have on hand.
Go with whatever veggies you have on hand.
Go with whatever vinegar you have on hand.
This salad can be served hot, warm, room temp or cold!
- Prep Time: 5 Minutes
- Cook Time: 45 Minutes
Originally posted on August 29th, 2017!