Mom's Italian Potato Salad |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. 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 |
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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