“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.” - by marisella
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
- 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
Amount Per Serving (6 total)
- Calories
- 249 cal
- 12%
- Fat
- 11.5 g
- 18%
- Carbs
- 34.3 g
- 11%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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 pe..." See morerson who submitted it!"
Yokie
"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 th..." See moreis 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. "
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