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Italian Potato Salad
Source: Savory Soups and Salads, by Frank Blenn

An olive oil and vinegar based potato salad tossed with celery and red peppers.

Prep Time: 40 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 166.1
Total Carbs 27.9 g
Dietary Fiber 3.8 g
Sugars 3.5 g
Total Fat 4.6 g
Saturated Fat 0.6 g
Unsaturated Fat 0.5 g
Potassium 138.6 mg
Protein 3.4 g
Sodium 35.0 mg
Dietary Exchanges
1 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  red skinned potatoes
1 cup  fresh chopped celery
1 each  large red bell peppers
0 1/4 cup  chopped scallions
2 tbsp  olive oil
1 tbsp  balsamic vinegar
0 1/2 tbsp  red wine vinegar
1 tsp  chopped parsley
1 pinch  black pepper
  1. Boil the potatoes for 20 minutes in a large pot of boiling water. Drain and let cool for 30 minutes.
  2. Cut cooled potatoes into large chunks and toss them with the celery, red pepper, and scallions.
  3. Combine all the dressing ingredients and pour over the potato salad. Serve at room temperature.

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