Italian Potato Salad Recipe


Here is the perfect cold salad that you don't have to worry about in warmer weather.  It has a delicious homemade dressing over the freshest vegetables and every one will love this side dish with confidence no matter how long it's been out it won't go bad out in the heat! Here is a great alternative to American style potato salad that has mayo in it. 

Italian Potato Salad Recipe

6 to 8  cubed boiled potatoes with no skins
1 can of pitted large black olive or kalamata olives
3 chopped plum tomatoes
1 can chick peas drained
1 bell pepper finely chopped
1 cucumber chopped seeds removed

Optional: chopped celery, finely chopped onions,  sliced radishes, fresh spinach, cabbage slaw, fresh peas, cubed avocado, corn cut off the cob, chopped fresh broccoli, julienne carrots.



Dressing:
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
4 tablespoons lemon juice
2 teaspoons minced garlic
1 teaspoon garlic powder
1 teaspoon each dried basil, oregano, parsley
salt and pepper to taste
1/4  teaspoon cayenne pepper

In a large enough bowl to accommodate all the vegetables you have chosen for your salad, toss with the dressing and refrigerate at least 1/2 hour before serving.


2 comments:

Big Dude said...

Although I still prefer mom's potato salad, over the years, I've managed to learn to enjoy many versions and I know I'd like this one.

Liz Berg said...

What a fun twist on potato salad, Claudia! Love the dressing!!