Italian Potato Salad Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 265
  • Fat:
  • 15 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 93 mg
  • Sodium:
  • 240 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 3 g
  • Protein:
  • 6 g


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Italian Potato Salad

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Meet the Cook: With six grown daughters who visit us frequently, I have plenty of chances to serve this family favorite - whether we are making steaks, pork chops, burgers or bratwurst. I've even served it with more formal ham dinners. The recipe comes from my mom, who was a cook at local restaurants and resorts. Here on the tree farm my husband and I run, we also grow potatoes. They are a staple that's always as close as my root cellar when I prepare this dish. -Ardis Kohnen, Rudolph, Wisconsin

SERVINGS: 8-10

CATEGORY: Salads

METHOD: Chill

TIME: Prep: 30 min. + chilling

Ingredients:

  • 3 pounds potatoes
  • 1/3 cup Italian salad dressing
  • 4 hard-cooked eggs, chopped
  • 3/4 cup chopped celery
  • 1/3 cup chopped onion
  • 1/4 cup chopped cucumber
  • 1/4 cup chopped green pepper
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon prepared horseradish
  • Chopped fresh tomatoes

Directions:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
    Peel and cube potatoes; place in a large bowl. Add dressing and toss to coat. Cover and chill for 2 hours.
    Add eggs, celery, onion, cucumber and green pepper; mix well. In a small bowl, combine mayonnaise, sour cream and horseradish; mix well. Pour over potato mixture; toss to coat. Chill for at least 1 hour. Top with tomatoes. Yield: 8-10 servings.


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