Italian Potato Salad

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Your run-of-the-mill potato salad has gone on vacay to Italy!

Very easy

5 minutes

Prep time

20 minutes

Cook time

356 cal.

Per serving


Stovetop, Pot (small), Knife


Fingerling potatoes

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.

Cherry tomatoes

Step 4

Cut the baby tomatoes into quarters. Add them to the potatoes.

Black olives (pitted)

Step 5

Then add the capers, sliced olives & anchovies (optional).

White wine vinegar

Step 6

Top with a drizzle of olive oil, the vinegar, salt & pepper. Toss to combine.

Step 7

Serve & enjoy!

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Nutrition facts

Average estimated amount for one serving

Energy356 cal.
Fat18 g
Carbohydrates46 g
Protein6 g
Fiber5 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

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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Italian Potato Salad