This recipe is for all you lovelies who have been writing in this Summer asking <em>(sometimes begging)</em> for a mayo-free potato salad.
It’s a popular request and I assume that’s because no one wants a bowl full of mayo sitting out in the sun while they sip there Mar-Margaritas and grill up their Clean Eating Sweet and Smokey Turkey Burgers.
So I’ve got ya covered in this weeks video…
Growing up my Dad was a big fan of the Italian-style potato salads and when he was in the kitchen this was the road he traveled. Potatoes, evoo, vinegar, red onion and some veggies (often green beans, tomatoes, and/or olives).
My Mom on the other hand was a mayo and hard boiled egg kind of lady when it came to her potato salad (I’m gonna have to wave my Clean & Delicious wand over that one someday!).
Needless to say this recipe is a spin off my Dads version.
It’s light and flavorful and perfect for your Labor Day weekend BBQ’s.
Use it as a blueprint and add in what you’ve got on hand. Remember that the idea behind this weekend is to enjoy the last of Summer with your friends an family, so don’t sweat the details of the recipe. Be flexible, use what you’ve got and make this work for you!
Happy Labor Day everyone!! xo
Italian Style Potato Salad
Yield: 6 servings
Prep Time:25 minutes
Cook Time:0 minutes
Total Time:25 minutes
Ingredients:
- 1.5lbs little potatoes, quartered
- 1 clove garlic, crushed
- ½ red onion, diced
- 1 cup of canned artichoke hearts, drained and chopped
- 1/3 cup Kalamata olives, sliced
- 2 tbsp. rice wine vinegar
- 3 tablespoons extra virgin olive oil
- A handful of fresh chopped parsley
- Salt and pepper to taste
Directions:
Place potatoes in a large pot along with a fat pinch of kosher salt and cover with a few inches of water. Bring to a boil and reduce to a simmer for about 10 minutes or until the potatoes are just fork tender. Drain and set aside.
In a large bowl combine garlic, onion, artichokes, and olives. Dump the potatoes into the bowl and season with vinegar, oil, parsley, and salt and pepper.
Taste for seasonings and enjoy.
Makes 6 servings.
Calories: 257; Total Fat: 13.9g; Saturated Fat: 2.2g; Cholesterol: 0mg; Carbohydrate: 30.6g; Dietary Fiber: 2.2g; Sugars: 3.1; Protein: 4.9g
I love the sound of this! Artichokes and kalamata olives in potato salad – oh yesss.
I made this one and it was a hit in my family…thank you for great recipes!