Pritikin’s Garden Vegetable Potato Salad Recipe

More than 90% 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 fruit and vegetable dishes that incorporate the sweet taste of fruits mixed with the hearty flavor of vegetables.

Pritikin’s Garden Vegetable Potato Salad

Garden Vegetable Potato Salad Recipe


  • 10 petite red potatoes 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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