Mom's Italian Potato Salad recipe

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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
½ cup red wine vinegar
¼ teaspoon garlic powder
salt and ground black pepper to taste

Nutrition Info

249.5 calories
carbohydrate: 34.3 g
cholesterol: : -
fat: 11.5 g
fiber: 3.8 g
protein: 4.2 g
saturatedFat: 1.6 g
servingSize: -
sodium: 458 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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