Ingredients Jump to Instructions ↓

  1. 5 large Yukon Gold potatoes

  2. 1 large cucumber, chopped

  3. 5 stalks celery, chopped

  4. 1 large red onion, chopped

  5. 3/4 cup green olives with pimento, chopped

  6. 1/4 cup olive oil

  7. 1/2 cup red wine vinegar

  8. 1/4 teaspoon garlic powder salt and ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes. Combine the potatoes, cucumber, celery, onion, and olives in a large bowl. Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.


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