Summer Potato and Vegetable Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Why make potato salad with just potatoes when you can add lots of other healthful vegetables? We couldn’t think of a reason either.


  • Salt, to taste
  • 4 medium red-skin potatoes
  • 2 medium carrots, cut on the diagonal into fairly thin slices
  • 3 stalks asparagus, tough 2 inches of the bottom stalk removed, remaining stalk cut on the diagonal into ½-inch slices
  • 1 broccoli crown, florets separated
  • 1 scallion, white part and 3 inches green, cut into thin slices
  • ½ small red onion, sliced into thin ribs, separated
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed orange juice (from about ½ orange)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons snipped fresh dill or 6 fresh basil leaves, sliced into strips right before using
  • Pepper, to taste


  1. Bring a large covered pot of lightly salted water to a boil over high heat. Add the potatoes and cook for about 18 minutes, until barely fork-tender. Add the carrots, asparagus, and broccoli and continue cooking for about 3 minutes until the potatoes are fork-tender. Drain the vegetables.
  2. When the potatoes are cool enough to handle, peel the skins. They should easily slip off as you rub them with your fingers. Slice the potatoes into ¼-inch rounds and turn them into a bowl. Add the remaining ingredients and toss well, using your hands to combine. Taste for seasonings. Serve warm or at room temperature.