READY IN ABOUT 1¾ hrs

Mom's Italian Potato Salad

Read Reviews (8)

"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." — marisella

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 1 hr 40 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 31, 2008

This is a delicious potato salad! The olives give it an extra kick! I prepared this for a picnic at Wolftrap Park (a US Park for the performing arts). Everyone enjoyed it. My congratulations to the person who submitted it!

—lmccloughry

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Most Helpful Critical Review

Nov 25, 2008

It seemed like eating strangly raw ingredients, and very onion-y.

—rosesgrenadine

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8 Ratings

May 27, 2009

I don't know what seems strange about raw celery and onions. I've never made a patato salad that didn't have a variety of raw veg in it - onions, celery, peppers, etc. I've made a similar recipe to this one and my family really likes the variety of a potato salad w/olives and oil; versus traditional version mayo, mustard, etc. As far as "onion-y", that can easily be adjusted to taste.

—Yokie

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Aug 08, 2011

7-6-11: Ann claimed she liked this.

—Rex Hutcheson

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Jan 14, 2010

Excellent! I will put in my recipe box. It will definitely be a salad I will be making periodically. Thanks for the recipe!

—Holly Haines

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Jun 06, 2011

A welcome change from mayo based. I add fresh green beans, cooked crisp tender or canned if I'm short of time. Hubby likes it better warmed, not hot. The ingredients are staples, not exotic-a real go-to recipe. Thanks for submiting this!

—jodee

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Sep 20, 2010

Turned out surprisingly well, since I didn't have red onions or enough red wine vinegar. I used a lightly sauteed yellow onion and a mix of red wine vinegar, white vinegar and lemon juice to replace the rest. Turned out great

—aniar

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May 03, 2013

Yummy ... the picture accompanying the recipe appears to have cherry or grape tomatoes in it, so I added them. This is such a well-rounded side, almost can be a full meal with a few other crisp veggies tossed in as well, i.e., defrosted frozen peas, crisply cooked green beans, even canned kidney beans. I stuck to the recipe, but think I just may make some additions next time I try it.

—Anna Bucciarelli

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Nutrition

Calories
249 kcal
12%

Carbohydrates
34.3 g
11%

Cholesterol
0 mg
0%

Fat
11.5 g
18%

Fiber
3.8 g
15%

Protein
4.2 g
8%

Sodium
523 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mom's Italian Potato Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 249
Calories from Fat: 104

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 1.6g 8 %
Cholesterol 0mg 0 %
Sodium 523mg 21 %
** Potassium 224mg 6 %
Total Carbohydrates 34.3g 11 %
Dietary Fiber 3.8g 15 %
Protein 4.2g 8 %
** Sugars 2.5g
** Vitamin A 4 %
** Vitamin C 7 %
** Calcium 5 %
** Iron 6 %
** Thiamin 3 %
** Niacin 3 %
** Vitamin B6 5 %
** Magnesium 6 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.