Italian Potato Salad Recipe
User Reviews
4.5
16 reviews
Excellent
Italian Potato Salad Recipe
Report
Italian Potato Salad Recipe - this easy vegan potato salad is bursting with antipasti flavor from artichokes, sun dried tomatoes, roasted red peppers, and basil!
Share:
Ingredients
- 2.5 pounds potatoes Yukon gold or red variety
- 1 artichoke hearts 12-ounce jar, drained and chopped
- 1 roasted red pepper strips 12-ounce jar, drained and chopped
- ¼ cup sundried tomatoes dried or canned, but drain well if canned, strips
- ⅓ cup basil finely chopped fresh leaves
- Italian Dressing Ingredients:
- ⅓ cup olive oil
- 2 tablespoons lemon juice fresh
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon thyme dried
- 1 teaspoon salt fine sea salt
- ½ teaspoon black pepper freshly-cracked
Instructions
- Bring a large pot of water to boil.
- Clean potatoes well, rinsing off any dirt.
- Slice in half.
- Boil until soft to the touch, about 10 minutes.
- As potatoes cook, add Italian dressing ingredients to a small bowl and mix well.
- When soft, drain potatoes well and place in large bowl.
- Add red pepper strips, basil, artichokes, sundried tomatoes, basil and dressing and toss well to mix.
- Serve immediately, warm - or chill and serve later.
Nutrition Information
Show Details
Serving
1g
Calories
345kcal
(17%)
Carbohydrates
53g
(18%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
11g
(65%)
Sodium
453mg
(19%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 345kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 11g | 65% |
| Sodium | 453mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
16 reviews
Excellent
Other Recipes
You'll Also Love
