Summer Potato and Vegetable Salad

Preparation info
  • Serves


    • Difficulty


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

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


  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