Recipe Corner: Summer Vegetable Potato Salad

By Christine Vartanian Datian


1 pound fresh string beans, washed, trimmed, cooked, and drained

2 medium potatoes, peeled, boiled and sliced in chunks

1 small can artichoke hearts, cut in quarters

2 small zucchini, cut into strips

2 cups garbanzo or any white beans, washed and drained

2 medium carrots, peeled, cut into strips

1 medium green or red bell pepper, seeded and cut into strips

1 cup cherry tomatoes, sliced in half

1 small sweet red onion, sliced or diced

2-3 cloves garlic, minced

1/2 English cucumber, sliced thinly

6 to 8 medium sized fresh mushrooms, sliced

4 radishes, sliced thinly

Green onions or scallions, sliced

Sea or Kosher salt, coarse black pepper, paprika, Aleppo pepper

Fresh parsley, dill, mint, and tarragon

Red or green roasted peppers, sliced

Lemon juice, white or red wine vinegar, and olive oil

Kalamata or black olives as garnish

Fresh Feta, Parmesan or Romano cheese as garnish

Fresh lemon wedges as garnish




Combine all vegetables in a large bowl, add the seasonings, lemon juice, vinegar, and olive oil to taste, and toss a few times.  Cover and chill overnight.


When serving, toss salad again and adjust seasonings.  Garnish with parsley, olives, fresh dill, and Feta, Parmesan or Romano cheese.  Serve with fresh lemon wedges on the side.


Serves 8 to 10.


*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset Magazine, Cooking Light Magazine, and at