Italian Potato Salad

I often crave this potato salad on hot summer days with hamburgers cooking on the outdoor grill.  It reminds me of family picnics with my grandmother LaSorella wiping her hands on her apron to give me a hug and kiss.

I usually use about 6 small white potatoes.

Boil the potatoes until tender.  3 hard boiled eggs

In a large fry pan add 2 Tbs. olive oil and 2 Tbs. butter.

Stir in 1 c. chopped celery.  I chopped green pepper.  3 cloves garlic.  1 chopped leak.  Saute everything until soft.  Add the chopped potatoes and salt and pepper to taste.  Saute until potatoes are hot.

Place all ingredients in large bowl and mix in 1/2 c olive oil. 1/4 c wine vinegar.  1 tsp. dry mustard.
1 c. Italian chopped olives.  1/c chopped tomatoes. 1/c feta cheese.  Let cool in refrigerate over night.

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Betty Herself

Betty LaSorella

was born into an Italian family in Cicero, Illinois. After a lot of rabble-rousing and kid-raising, she now writes books and cooks up mischief and good food in St. Paul, Minnesota.

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