Italian Potato Salad

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


5 minutes

Prep time

20 minutes

Cook time

356 cal.

Per serving


Stovetop, Pot (small)


Potatoes (baby)

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!

Nutrition facts

Average estimated amount for one serving

Energy356 cal.
Fat18 g
Carbohydrates46 g
Protein6 g
Fiber5 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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Italian Potato Salad
Very easy