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4.86 from 7 votes

Italian Style Potato Salad

Prep Time25 minutes
Total Time25 minutes
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: dairy free, gluten free, Italian, nut free, vegan, vegetarian
Servings: 6 servings
Calories: 78kcal
Author: Dani Spies

Ingredients

  • 1.5 lbs little potatoes quartered
  • 1 clove garlic crushed
  • 1/2 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

Instructions

  • 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.

Nutrition

Calories: 78kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.8mg | Calcium: 6mg | Iron: 0.1mg