Mom's Italian Potato Salad
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.
Ingredients
- 5 large Yukon Gold potatoes
- 1 large cucumber, chopped
- 5 stalks celery, chopped
- 1 large red onion, chopped
- ¾ cup green olives with pimento, chopped
- ¼ cup olive oil
- ¼ teaspoon garlic powder
- salt and ground black pepper to taste
Instructions
- Place 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.
- Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
- Whisk 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.
Nutrition
Calories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 458mgPotassium: 224mgFiber: 4gSugar: 3gVitamin C: 4mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!