Mom's Italian Potato Salad Recipe - Allrecipes.com
Mom's Italian Potato Salad Recipe
  • READY IN ABOUT hrs

Mom's Italian Potato Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • 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.
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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!

 
Most Helpful Critical Review
Nov 25, 2008

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

 

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.

 
Aug 08, 2011

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

 
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!

 
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!

 
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

 
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.

 

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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.

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