Italian Potato Salad
Yield
6 servingsPrep
15 minCook
10 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
new, red |
|
| ¼ | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| 1 | small |
red onion
thinly sliced |
|
| ⅓ | cup |
olives
ripe, sliced |
*
|
| ½ | cup |
green bell peppers
chopped |
|
| 1 | each |
tomatoes
chopped |
|
| ½ | cup |
salad dressing, italian
|
|
| 2 | tablespoons |
parsley leaves
fresh, snipped |
|
| 1 | tablespoon |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
new, red |
|
| 59 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1 | small |
red onion
thinly sliced |
|
| 79 | ml |
olives
ripe, sliced |
*
|
| 118 | ml |
green bell peppers
chopped |
|
| 1 | each |
tomatoes
chopped |
|
| 118 | ml |
salad dressing, italian
|
|
| 3E+1 | ml |
parsley leaves
fresh, snipped |
|
| 15 | 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.
