Description
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.
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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr 40 mins
Servings: 6