Grammy's Kitchen · Potato Salad · Creamy Italian Potato Salad
One of 103 potato salad recipes we measured
2 cooks on www.thereciperebel.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 15% | 9% |
| acid | 2% | 1% |
| salt | 0% | 0% |
| aromatics | 0% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 lb potatoes (quartered) |
| 73 g | 1/3 cup light mayonnaise |
| 54 g | 1/4 cup extra virgin olive oil |
| 3 g | 1 teaspoon minced garlic |
| 6 g | 3 teaspoons basil pesto |
| 1 cube frozen spinach (thawed and squeezed dry (about 1/4 cup)) | |
| 15 g | 1 tablespoon apple cider vinegar |
| 3 g | 1/2 teaspoon salt |
| 1/3 cup roasted red peppers (diced) | |
| 121 g | 1/2 cup grape tomatoes (sliced) |
| 2 g | 2 large fresh basil leaves (sliced (about 2-3 tablespoons)) |
| 50 g | 1/2 cup shredded Parmesan cheese (the real stuff!) |
Method: 3 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.