Loaded Vegetable Potato Salad

15 min prep 20 min cook 35 min total 8 servings


  • 1 bag Birds Eye Steamfresh Mixtures Broccoli & Cauliflower, cooked according to package directions
  • 2 lbs. Yukon gold potatoes, cut into 1/2-inch pieces
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped red onion*
  • 2 tsp. apple cider vinegar
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 cup shredded cheddar cheese
  • 2 eggs, hard-cooked and diced
  • 4 slices bacon, crisp-cooked and crumbled


  1. Cover potatoes with water in large saucepot. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until fork-tender. Drain.
  2. Meanwhile in large bowl, blend mayonnaise with red onion, apple cider vinegar and salt and pepper. Add warm potatoes and Broccoli & Cauliflower; toss to coat. Fold in cheddar cheese, eggs and bacon. Serve immediately warm or chill until ready to serve. Garnish with chopped fresh parsley.
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