Your run-of-the-mill potato salad has gone on vacay to Italy!
Stovetop, Pot (small)
Step 1
Cook the baby potatoes in a pot of salted boiling water for 15 min, or until fork-tender.
Step 2
Drain the potatoes.
Step 3
Add the drained potatoes to a mixing bowl.
Step 4
Cut the baby tomatoes into quarters. Add them to the potatoes.
Step 5
Then add the capers, sliced olives & anchovies (optional).
Step 6
Top with a drizzle of olive oil, the vinegar, salt & pepper. Toss to combine.
Step 7
Serve & enjoy!
Average estimated amount for one serving
Energy | 356 cal. |
Fat | 18 g |
Carbohydrates | 46 g |
Protein | 6 g |
Fiber | 5 g |
On average, one serving of the recipe "Italian Potato Salad" contains 356 Energy, 18 g of Fat, 46 g of Carbohydrates, 6 g of Protein, 5 g of Fiber.
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