Italian Potato Salad (Insalata Di Patate)

for the love of veggies's Note:

A very easy, inexpensive, and tasty recipe made with homemade Italian dressing. Taken from "The Italian Cookbook," Culinary Arts Institute, Melrose Park, IL. Easily double or triple recipe for a large crowd. Cooking time includes approximate time it takes to boil potatoes.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 red potatoes , medium-size
• 1⁄3; cup celery , diced (about 1 stalk)
• ½ cup cucumber , pared and diced
• ½ cup ripe olives , pitted and diced
• 2 tablespoons onions , minced
• ¾ cup Italian dressing (see recipe below)
• ¼ teaspoon oregano
• 12 tablespoons olive oil
• 6 tablespoons wine vinegar
• 2 garlic cloves , crushed
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions:

1. Dressing.
2. Combine olive oil, wine vinegar, garlic cloves, salt, and pepper in salad shaker or screw-top jar.
3. Shake well.
4. Chill in refrigerator.
5. Shake thoroughly before using.
6. Salad.
7. Dice and cook potatoes until tender.
8. Chill cooked potatoes in refrigerator while you prepare celery, cucumber, olives and onion.
9. Carefully combine cooked potatoes, celery, cucumber, olives, and onion with 3/4 cup Italian Dressing and oregano.
10. Cover salad, and chill in refrigerator for at least an hour before serving.