“Potayto Potahto” Garden Vegetable Salad

If you’re looking for a traditional potato salad recipe, this is not it. However, if you have a few summer vegetables you want to use along with potatoes, than this recipe is for you. [Side note: Is the song with the lyrics tomayto, tomahto, potayto, potahto from “Let’s Call The Whole Thing Off” running through your head yet? The link is a short video sung by Fred Astaire and Ginger Rogers.]

Trying to promote healthy eating for hubby and myself, I’m always thinking of new ways to add vegetables to our meals. One slight disaster/amusing story from a former post can be found at Ohh Say Can You Seed? in the flax seed section. I hope I’m more successful with this recipe.

With summer in full swing we are enjoying a plentiful harvest. This recipe calls for  garlic, green onions, jalapeños, and shallots, all of which we have in our garden. And thanks to Cheri (I call her zucchini mom because she grew zucchini starts from seeds in her greenhouse this winter and gave us a few plants for our garden.) we have a modest crop of zucchini this year. Yay!

So here we are a few days away from a barbecue event we are hosting and I decide to try a new recipe. Heaven help the guests and hopefully forgive me (if needed) for testing out a new recipe on them. And I’m sure they didn’t appreciate me telling them that they were going to be “guinea pigs” as they walked through the door. Which leads me slightly off topic to the use of the term “guinea pigs.” Here’s what Wikipedia has to say about that:

“Guinea pig is also slang for a person who is the first to try something. It can also mean the subject of an experiment. This is because guinea pigs are used by scientists to do biology experiments.”

Okay, so maybe we didn’t need to know about that last sentence of the quote. I assure you, there are no biology experiments going on here and I hate to think of animal cruelty in any way, but you get the gist of the saying. 

Back to the recipe.

Cut up the zucchini into bitesize cubes. (This is the first zucchini picked from the garden by the way.)  Shallot, green onion, and pepper – chopped and in fry pan to sauté with olive oil. Add zucchini to other vegetables.

Add grated cauliflower to vegetable mixture. [An option would be to warm the cauliflower in a separate pan with a little olive oil and seasoning and use as a topping at the end of the recipe (like sprinkled breadcrumbs) instead of incorporating into the main ingredients.]

Mix dressing ingredients.

Drizzle dressing over salad. Mix well.

Garden Vegetable Potato Salad

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  • • 2 pounds red potatoes, cut into 1" pieces
  • • Kosher salt
  • • 1 large egg yolk - well separated from whites
  • • 1/4 cup apple cider vinegar
  • • 1 1/2 tablespoons whole grain Dijon mustard
  • • 1/4 cup plus 1 tablespoon olive oil
  • • Freshly ground black pepper
  • • 1 shallot, thinly sliced
  • • 1 clove garlic, minced
  • • 1 red jalapeño, thinly sliced and chopped
  • • 2 zucchini or yellow squash (about 1 lb), cut into 1" pieces
  • • 1 cup shredded cauliflower (optional)
  • • 1 cup scallion, thinly sliced
  • • Chiffonade fresh basil leaves


  1. Cook potatoes in salted boiling water until tender when pierced ( not mushy), about 12–15 minutes. Drain; set aside.
  2. In a large skillet, heat remaining 1 Tbsp. oil over medium-high heat.
  3. Add shallot, green onion, and jalapeño. Cook, stirring occasionally, until shallot is soft and fragrant.
  4. Add squash and cook, stirring occasionally, until tender but not mushy.
  5. Add cauliflower and garlic, combine with veggies in the pan and cook for another 1-2 minutes.*
  6. Combine potatoes, squash mixture, and basil in a large bowl.
  7. Drizzle with a little Dijon dressing and toss to coat. Add more dressing if needed to moisten vegetables.
  8. Season with salt and pepper.
  9. DressingWhisk egg yolk, vinegar, and Dijon mustard in a small bowl until thoroughly combined.
  10. Slowly add ¼ cup oil, until well emulsified.
  11. Season to taste with salt and pepper; set aside.
  12. Serve cold or warm.


This recipe makes plenty of dressing. I had quite a bit leftover which was good drizzled on fish, the next evening's dinner. I added the shredded cauliflower - the original recipe from Bon appetit does not include it. *Cauliflower is optional and can be left out or sautéed separately and set aside to use sprinkled over recipe as a topping when complete.


Calories: 1454 cal
Carbohydrates: 175 g
Fat: 76 g
Sodium: 677 g
Cholesterol: 184 g
Protein: 30 g
Fiber: 26 g
There is a tanginess to the dressing that flavors the potatoes and vegetables. I like a crisper texture to the salad combined with the softer potatoes. When making this again, I don’t think I’ll cook the vegetables including the zucchini quite as much. 

So the consensus of the guests who were our “guinea pigs” for this recipe said they liked it. Not sure if they were just being polite but it seemed like everyone enjoyed eating it.

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