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.

Original recipe makes 6 servings

Ingredients

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

  • PREP

    15 mins

  • COOK

    25 mins

  • READY IN

    1 hr 40 mins

Directions

  1. 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.
  2. Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
  3. 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: 249 kcal
Carbohydrates: 34.3 g
Cholesterol: 0 mg
Fat: 11.5 g
Fiber: 3.8 g
Protein: 4.2 g
Sodium: 523 mg