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Italian Potato Salad

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YIELD

6 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

1 453.6
POUND G POTATOES
new, red
¼ 59
CUP ML WATER
½ 2.5
TEASPOON ML SALT
1 1
SMALL SMALL RED ONION
thinly sliced
79
CUP ML OLIVES
ripe, sliced *
½ 118
CUP ML GREEN BELL PEPPERS
chopped
1 1
EACH EACH TOMATOES
chopped
½ 118
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, snipped
1 15
TABLESPOON ML PARMESAN CHEESE

Directions

Scrub potatoes; cut crosswise into ¼ inch slices. Place in 1½ qt. microwave safe casserole.

Add water and salt. Cover with lid.

Microwave on high for 9 to 10 min. or until potatoes are tender; stirring once.

Drain and cool.

Add onions, olives, green pepper, tomato, dressing and parsley.

Mix lightly to coat evenly.

Refrigerate until chilled. Stir before serving and sprinkle with cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 149 36% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 544mg 23%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 37%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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