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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
- 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
Directions
Step 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.
Step 2
Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 250 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat2g | 8% |
| Sodium458mg | 20% |
| Total Carbohydrate34g | 12% |
| Dietary Fiber4g | 14% |
| Total Sugars3g | |
| Protein4g | |
| Vitamin C4mg | 21% |
| Calcium37mg | 3% |
| Iron1mg | 3% |
| Potassium224mg | 5% |
*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.
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