Marcellas Blue Ribbon Potato Salad


At a Glance

  • Prep Method: Boiled
  • Special Requests: Gluten Free
  • Cuisine: American
  • Yield: 4
  • Ready Time:

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  •  2 medium tomatoes, cut in 3/4-inch cubes
  •  1 2/3 pounds (5 medium) potatoes, peeled or unpeeled and cut into 3/4-inch cubes
  •  1/4 cup each olive oil and lemon juice
  •  1/4 cup chopped parsley
  •  2 cloves garlic, minced
  •  1 teaspoon each salt, paprika and ground cumin
  •  3/4 cup thinly sliced red onion


In heavy 3-quart saucepan cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes until just tender. Meanwhile, in large bowl whisk oil, juice, parsley, garlic, salt, paprika and cumin. Mix in tomatoes and onion. Drain potatoes thoroughly and add to bowl. Toss gently to coat completely. Serve warm or at room temperature.

Calories: 282 Fat: 14g Sodium: 596mg Fiber: 5g Protein: 6g

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