Italian Potato Salad Recipe

Italian Potato Salad Recipe photo by Taste of Home

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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

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Italian Potato Salad Recipe

Prep: 30 min. + chilling

Yield: 8-10 Servings

30 30

Ingredients

3 pounds potatoes
1/3 cup Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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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.

Nutritional Facts 1 serving (1 each) equals 265 calories, 15 g fat (3 g saturated fat), 93 mg cholesterol, 240 mg sodium, 27 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Italian Potato Salad in Country Woman September/October 1996, p29