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Italian Potato Salad

SUBMITTED BY: Jeannette Macera

"You'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables."
PREP TIME  20 Min
READY IN  20 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 6 medium red potatoes, cooked and cubed
  • 2 garlic cloves, minced
  • 1/2 cup chopped red onion
  • 3 plum tomatoes, quartered
  • 1/3 cup olive or vegetable oil
  • 3 leaves fresh basil, chopped
  • 1 (5 ounce) jar stuffed green olives, drained and halved
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • Lettuce Leaves

DIRECTIONS

  1. In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.
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