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Mom's Italian Potato Salad Recipe

Recipe by: marisella

"This is one of my favorite recipes handed down from my mom. The best thing is there are lots of vegetables and flavors, and it's usually a welcome change from standard American versions. The olives are the best part! To save time, I usually chop all the vegetables and make the dressing while the potatoes are boiling."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook25 m
  • Ready In1 h 40 m
  • 1Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
  • 2Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
  • 3Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.
Ingredients
  • 6 servings
  • 249 cals
  • 5 large Yukon Gold potatoes
  • 1 large cucumber, chopped
  • 5 stalks celery, chopped
  • 1 large red onion, chopped
  • 3/4 cup green olives with pimento, chopped
  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/4 teaspoon garlic powder
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    249
    12%
  • Fat:
    11.5
    18%
  • Carbs:
    34.3
    11%
  • Protein:
    4.2
    8%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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