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Ingredients
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5 large Yukon Gold potatoes
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1 large cucumber, chopped
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5 stalks celery, chopped
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1 large red onion, chopped
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Ā¾ cup green olives with pimento, chopped
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Ā¼ cup olive oil
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Ā½ cup red wine vinegar
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Ā¼ teaspoon garlic powder
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salt and ground black pepper to taste
Directions
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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.
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Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
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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.
Nutrition Facts (per serving)
250 | Calories |
12g | Fat |
34g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 250 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 2g | 8% |
Sodium 458mg | 20% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 4g | 14% |
Total Sugars 3g | |
Protein 4g | 8% |
Vitamin C 4mg | 5% |
Calcium 37mg | 3% |
Iron 1mg | 3% |
Potassium 224mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.