Italian Style Potato Salad Recipe Video

I personally like this recipe because it is so basic, yet has such great flavor. You can add to the salad by chopping up some onions too, but I prefer mine without. Try to use potatoes which are good for salads, like red or yellow skin potatoes. But you can use any type really, as I use whatever I have on hand.

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
CuisineCourse
TasteMethod
DishVegetarian
Main Ingredient, Interest Group

Ingredients

 Potatoes5 Medium, peeled and chopped in 1 inch cubes
 Chopped crushed garlic2 Clove (10 gm)
 Chopped parsley1⁄3 Cup (5.33 tbs)
 Extra virgin olive oil1⁄4 Cup (4 tbs)
 White wine vinegar1⁄4 Cup (4 tbs)
 Salt1 Pinch
 Pepper1 Pinch

Nutrition Facts

Serving size

Calories 298 Calories from Fat 126

% Daily Value*

Total Fat 14 g21%

Saturated Fat 1 g5.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 81 mg3.4%

Total Carbohydrates 41 g13.6%

Dietary Fiber 4.8 g19.4%

Sugars 1.7 g

Protein 5 g9.2%

Vitamin A 4.3% Vitamin C 76.7%

Calcium 3% Iron 10.6%

*Based on a 2000 Calorie diet

Directions

1. Boil the potatoes in a large pot until they are tender, but still firm. The time can vary for different types of potatoes, so check periodically. For baking potatoes, it is about 10 minutes.
2. Drain and let cool. Run under cold water to prevent further cooking if concerned about overcooking.
3. In a large bowl, mix the potatoes, parsley, vinegar, garlic, olive oil and add salt and pepper to taste.
4. Cover and leave in refrigerator until needed.
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Editors Review

Cookouts, backyard bashes or summer picnics are incomplete without yummy potato salad. This seasonal side dish is a doddle to assemble. For a more delicious kick, add your favorite dressing or take some inspiration from this video recipe. Bet, you can't get over the Italian version of this classic salad easily.
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