Mom’s Italian Potato Salad Recipe – A Flavorful Tradition
Mom’s Italian Potato Salad is a cherished recipe handed down through generations. This vibrant salad is a welcome change from the typical American versions, featuring a medley of fresh vegetables and the delightful brininess of green olives. It’s a dish that’s as flavorful as it is colorful, perfect for any occasion.
Table of Contents
The Best Mom’s Italian Potato Salad Recipe
Notes on Ingredients
The star of this salad is Yukon Gold potatoes, known for their creamy texture and golden hue. The salad also includes fresh cucumber, crisp celery, and the robust flavor of red onion. Green olives with pimento add a unique tanginess. The dressing is a simple yet flavorful blend of olive oil, red wine vinegar, and garlic powder, seasoned to taste with salt and black pepper.
How to Make Mom’s Italian Potato Salad
- Cook the Potatoes: Place the Yukon Gold 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 let cool, then cut into 1-inch cubes.
- Prepare the Vegetables: While the potatoes are cooling, chop the cucumber, celery, red onion, and green olives. Combine them in a large bowl.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, and garlic powder until well combined.
- Combine Ingredients: Add the cooled, cubed potatoes to the bowl with the vegetables. Pour the dressing over the salad and mix well until all ingredients are evenly coated.
- Season and Chill: Season the salad with salt and ground black pepper to taste. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
How to Serve Mom’s Italian Potato Salad
This Italian potato salad can be served chilled or at room temperature. It’s a fantastic side dish for picnics, barbecues, or family gatherings. It pairs wonderfully with grilled meats, sandwiches, or even as a stand-alone light meal.
How to Store Mom’s Italian Potato Salad
Store any leftover potato salad in an airtight container in the refrigerator. It will keep well for up to 3 days. Stir the salad before serving again to ensure the dressing is well distributed.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 296.45 kcal | 15% |
| Total Fat | 11.68 g | 17% |
| Carbs | 43.07 g | 17% |
| Sugars | 4.77 g | 5% |
| Protein | 5.05 g | 10% |
| Sodium | 487.18 mg | 24% |
| Fiber | 7.03 g | 25% |
| Saturated Fat | 1.41 g | 7% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 6.95 g | – |
| Polyunsaturated Fat | 1.16 g | – |
| Cholesterol | 0.42 mg | 0% |
| Calcium | 51.61 mg | 6% |
| Magnesium | 65.1 mg | 17% |
| Potassium | 1220.92 mg | 35% |
| Iron | 1.75 mg | 13% |
| Zinc | 0.95 mg | 9% |
| Phosphorus | 183.4 mg | 26% |
| Vitamin A | 15.91 mcg | 2% |
| Vitamin C | 27.54 mg | 34% |
| Thiamin (B1) | 0.2 mg | 19% |
| Riboflavin (B2) | 0.12 mg | 9% |
| Niacin (B3) | 2.89 mg | 18% |
| Vitamin B6 | 0.55 mg | 39% |
| Folic Acid (B9) | 65.41 mcg | 33% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 1.5 mg | 13% |
| Vitamin K | 27.15 mcg | 36% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Mom’s Italian Potato Salad
Can I prepare this salad in advance?
Yes, you can make this potato salad a day ahead. Just store it in the refrigerator and give it a good stir before serving.
Can I use a different type of potato?
While Yukon Gold potatoes are ideal for their creamy texture, you can use other varieties like red potatoes or Russets. Adjust the cooking time as needed.
Is there a substitute for green olives?
If you don’t have green olives, you can use black olives or capers for a similar briny flavor.
Can I add other vegetables to the salad?
Absolutely! Feel free to add bell peppers, cherry tomatoes, or even artichoke hearts for additional texture and flavor.
The Best Mom’s Italian Potato Salad Recipe
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
Instructions
- 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.
Enjoy this delightful and easy-to-make Mom’s Italian Potato Salad, a recipe that’s sure to become a family favorite!
