1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (133g) Recipe makes 4 servings
Calories 211
Calories from Fat 122		(58%)
Amount Per Serving		%DV
	Total Fat 13.6g	20%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 9mg		0%
Potassium 507mg		14%
Total Carbohydrate 20.8g		6%
	Dietary Fiber 2.7g	10%
	Sugars 0.9g
Protein 2.5g		5%
detailed view... how is this calculated?

people who like this recipe also like:

Roasted Carrots

By: Laura Leigh

Crock Pot Chicken W/ Black Beans and Cream Cheese...yum!

By: Jen Santiago

Bourbon Chicken

By: LinMarie

Black Bean and Mandarin Orange Salad

By: Gay Gilmore

Cheesecake Cookies

By: Bev

Italian Potato Salad

Recipe #110084 | 25 min | 5 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Mel T
Feb 2, 2005

This potato salad was one of my Nonna's (grandmother) most-loved recipes. Our whole family (and it's big!) loves it and we always think of her when we make it. It is simple while still being full of flavour. The salad is best served warm or room temperature. You don't absolutely have to love parsley to like this dish, but it would help a little. Please note: amounts are approximate - my grandmother never wrote anything down, so we go by taste. Feel free to adjust to your own preferences.

SERVES 4 (change servings and units)

Ingredients

1 lb new potato, skins on (I like the small-ish ones best)
1/4 cup extra virgin olive oil
3-4 garlic cloves (if they're really small, use 4)
1/4 cup chopped parsley
salt
pepper

Directions

1
Boil potatoes, keeping skins on, until tender.
2
Meanwhile, crush garlic into medium-sized serving bowl and add chopped parsley.
3
Add olive oil and mix well.
4
Let mixture sit while potatoes are cooking.
5
When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture.
6
(If you prefer to peel your potatoes, feel free).
7
Stir well to coat potatoes.
8
If more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount.
9
Salt and pepper to taste.
10
This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Easy Candied Sweet Potatoes

Smoked Salmon and Capers over Linguini

Butternut Squash and Chicken Pasta

Grilled Basque Wings

Kynda's Squares

Featured Reviews for This Recipe

From: Krislady

On Sep 6, 2008

We enjoyed this a lot! Loved the simplicity of the flavors, and it was definitely better at room temperature temperature than refrigerated. We'll definitely be making this again! Thank you!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Jezski

On Aug 3, 2008

A keeper. However, I did find 4 cloves just a tad much; 3 does it for us. But all in all, a very tasty potato salad. I'll make it again. Thanks, Mel T.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: sugarpea

On Sep 7, 2005

This was sooo good when I tasted it for seasoning just after putting it together. Then I put it in the frig and forgot to take it out to come back to room temperature before dinner. That was a mistake. I recommend warm or room temp only.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Marg (CaymanDesigns)

On Jun 9, 2005

Potatoes and garlic, what's not to love??? I cubed my potatoes before cooking them and boiled them for 10 minutes. The 'dressing' flavors blended perfectly and complimented the potatoes beautifully. Thanks so much for sharing it Mel! I'm sure this won't be the last time I fix it!

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 16 reviews