Mom's Italian Potato Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 250 Calories

Ingredients

• ¼ cup olive oil
• salt and ground black pepper to taste
• ¼ teaspoon garlic powder
• 5 stalks celery, chopped
• ½ cup red wine vinegar
• 1 large cucumber, chopped
• 1 large red onion, chopped
• 5 large Yukon Gold potatoes
• ¾ cup green olives with pimento, chopped

Recipe Instructions

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.