Italian Potato Salad


  • 5 cups thinly sliced cooked potatoes
  • 1 1/2 cups chopped celery
  • 1 cup diced Provolone cheese
  • 3/4 cup cubed hard Italian sausage
  • 1/2 cup chopped green pepper
  • 1/3 cup chopped onion
  • 1/4 cup chopped peperonici
  • 1 1/2 cups sour cream
  • 1/4 cup brine from peperonici
  • 1/2 tsp. oregano, crushed
  • 1/2 tsp. salt
  • 12 cherry tomatoes, cut in half


Toss together first 7 ingredients in large bowl. Blend sour cream, brine, oregano and salt in small bowl. Add to potato mixture, tossing to blend. Fold in half the tomatoes. Chill, covered, for several hours. Garnish with remaining tomatoes and parsley.

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August 17, 2009

This is very good (I think).

Cook some potatoes just until you can stick a fork into them, you don't want mushy, and cut them into small size. Add celery, I use about 4 stalks, and one chopped onion. Squeeze lemon on this, then olive oil (I use Best Choice 100% pure). Add parsley, fresh if you have it, just is better if fresh. Add salt for taste and pepper. You want olive oil to where when you mix it all up, it will look oily. Set in ice box, better if set all night.


I have people say to me that they like this potato salad better than American salad. I know I do, it's flavored soooo good. Hope you all enjoy. I'll put my Italian bread recipe on here too, its soooo good also. thanks for looking here.

By Doni from MO

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Food and Recipes Recipes Salads PotatoAugust 20, 2009
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