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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

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 4.6 Fat, 0.5 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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Servings

Ingredients

2.0
2 lb red skinned potatoes 1.0
1 cup fresh chopped celery 1.0
1 each large red bell peppers 0.25
0 1/4 cup chopped scallions 2.0
2 tbsp olive oil 1.0
1 tbsp balsamic vinegar 0.5
0 1/2 tbsp red wine vinegar 1.0
1 tsp chopped parsley 1.0
1 pinch black pepper

Directions

Boil the potatoes for 20 minutes in a large pot of boiling water. Drain and let cool for 30 minutes.
Cut cooled potatoes into large chunks and toss them with the celery, red pepper, and scallions.
Combine all the dressing ingredients and pour over the potato salad. Serve at room temperature.