Potato Salad Recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | medium |
potatoes
diced & cooked |
|
| ½ | each |
green bell peppers
diced |
|
| 2 | each |
celery stalks
diced |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| ½ | cup |
olive oil
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | dash |
red pepper flakes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | medium |
potatoes
diced & cooked |
|
| 0.5 | each |
green bell peppers
diced |
|
| 2 | each |
celery stalks
diced |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 118 | ml |
olive oil
|
|
| 5 | ml |
paprika
|
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
oregano
|
|
| 5 | ml |
garlic powder
|
|
| 1 | dash |
red pepper flakes
|
*
|
Directions
Cool potatoes completely in the fridge or better leave to stand overnight.
Mix in the diced vegetables.
Whisk together the oil with the spices and herbs.
Ensure it is well blended. Pour over potatoes and toss gently.
Refrigerate until ready to be served.
