Italian Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, herb-forward potato salad with green beans, tomatoes, and olives dressed in olive oil and red wine vinegar instead of mayonnaise. Mediterranean flavors that improve with a few hours of marinating.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 garlic clove (minced)
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Kosher salt
- Black pepper
- 1/2 cup extra virgin olive oil
- 2 pounds baby potatoes (halved)
- 12 ounces green beans (trimmed)
- 2 cups cherry tomatoes (halved)
- 1 small red onion (or 2 small shallots, halved and thinly sliced)
- 3/4 cup pitted Castelvetrano olives (halved)
- 1/4 cup coarsely chopped parsley
At a glance
PER SERVING · TIME 22M
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
- 12m
- Sodium
- 442mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 799mg
- Calcium
- 47mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.