You are here

Potato Salad With Sweet Peppers

admin's picture
  All purpose potatoes/Boiling potatoes 4 Pound, scrubbed
  Scallions 6 , cut into 1/2 inch pieces
  Canned black olives 14 Ounce, pitted and cut into half (1 Can)
  Pimientos 8 Ounce, drained and cut into 1/2 inch dice (1 Jar)
  Shredded fresh basil 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Olive oil 3⁄4 Cup (12 tbs)
  White wine vinegar 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon

1. Bring potatoes to a boil in a large pot of salted water. Cover, reduce heat to medium-low, and cook 25 to 35 minutes, or until tender; drain. Peel and cut potatoes into 1- to 1 1/2-inch pieces. Place in a large bowl along with seal-lions, olives, pimientos, basil, and parsley. Do not mix at this point.
2. In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend. Toss potatoes gently with dressing. Season with additional salt, if needed.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3517 Calories from Fat 1964

% Daily Value*

Total Fat 226 g347%

Saturated Fat 31 g155.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 9281.1 mg386.7%

Total Carbohydrates 369 g123.1%

Dietary Fiber 60.3 g241.4%

Sugars 24.8 g

Protein 46 g91.3%

Vitamin A 201.9% Vitamin C 980.9%

Calcium 54.4% Iron 132.4%

*Based on a 2000 Calorie diet

Potato Salad With Sweet Peppers Recipe