Italian Potato Salad Recipe

4.5 3
Italian Potato Salad Recipe
Italian Potato Salad Recipe photo by Taste of Home
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Italian Potato Salad Recipe

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4.5 3
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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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 3 pounds potatoes
  • 1/3 cup Italian salad dressing
  • 4 hard-boiled large 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 saucepan; cover with water. Bring to a boil and cook 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 and toss to coat. Chill for at least 1 hour. Top with tomatoes. Yield: 8-10 servings.
Originally published as Italian Potato Salad in Country Woman September/October 1996, p29

Nutritional Facts

1 each: 265 calories, 15g fat (3g saturated fat), 93mg cholesterol, 240mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 6g protein.

  • 3 pounds potatoes
  • 1/3 cup Italian salad dressing
  • 4 hard-boiled large 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
  1. Place potatoes in a saucepan; cover with water. Bring to a boil and cook 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 and toss to coat. Chill for at least 1 hour. Top with tomatoes. Yield: 8-10 servings.
Originally published as Italian Potato Salad in Country Woman September/October 1996, p29

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