Italian Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, herby potato salad dressed with olive oil and red wine vinegar instead of mayo, loaded with fresh tomatoes, olives, and basil. It tastes like summer and works as a side or light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ pounds baby potatoes (red and yellow, halved)
- 1 cup cherry tomatoes (halved)
- ½ cup red onion (thinly sliced)
- ½ cup black olives (pitted and halved)
- ¼ cup fresh basil leaves
- ¼ cup olive oil (extra-virgin )
- 2 tablespoons red wine vinegar
- salt and pepper (to taste)
- ¼ cup fresh parsley (chopped)
- ¼ cup Parmesan cheese (shaved )
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 293mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 47mg
- Calcium
- 48mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.