Vegetable Salad

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“Ideal vegetables for this salad are the thinnest, youngest and most tender. Prep time includes chilling.”
14 Cups

Ingredients Nutrition


  1. Bring water, potatoes and 2 tsp salt to a boil in Dutch oven.
  2. Reduce heat to low; cover and simmer 15 minutes until potatoes are juts tender.
  3. Combine oil and garlic in large bowl.
  4. Transfer potatoes with slotted spoon to colander; drain well.
  5. Reserve water in the Dutch oven.
  6. Toss potatoes with oil and garlic in bowl.
  7. Return water to boil.
  8. Add cauliflower, green beans and carrots.
  9. Cook uncovered for 8-10 minutes until vegetables are just tender.
  10. Transfer vegetables to colander with slotted spoon.
  11. Rinse under cold water.
  12. Drain and toss with potatoes.
  13. Return water to a boil.
  14. Add snow peas, asparagus and squash.
  15. Cook for 5 minutes until just tender.
  16. Drain and rinse under cold water.
  17. Toss gently with other vegetables.
  18. Combine mayonnaise, dill, pepper and remaining ¼ tsp salt in small bowl.
  19. Stir into vegetables, tossing to coat.
  20. Cover and refrigerate until cold about 2 hours.
  21. Stir in lemon juice.

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