Best Italian Potato Salad

1. Peel and boil potatoes till tender. Refrigerate to cool In a large bowl cut potatoes the size of croutons set aside.

2. Add diced green pepper,diced green onion,diced celery stick to potatoes.

3. In a small bowl add mazola oil vinegar salt and pepper (to taste). Whisk till well blended. Pour mixture in bowl with potatoes.Toss gently not to break taters till well mixed. refrigerate till needed.

4. PS:The oil and vinegar mixture,you will have to play with it to suite your liking. Some people will like more or less oil and more or less vinegar (3/4 cup of mazola and 1 cup of vinegar is a good starting point).

5. This recipe has a lot of taste. Enjoy!

6. Lp.

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Nutrient	Quantity
Total fats	164.7544 g
Protein	3.3475 g
Carbohydrates	21.3625 g
Energy	1609 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.9548 g
Water	560.7436 g
Aspartic acid	0.3099 g
Calcium, Ca	142.39 mg
Lutein + zeaxanthin	2335.63 g
Fiber, total dietary	6.367 g
Fatty acids, total saturated 22:0	0.0043 g
Carotene, beta	5421.92 g
Niacin	1.4181 mg
Vitamin A, RAE	452.82 g
Arginine	0.0402 g
Riboflavin	0.0971 mg
Fatty acids, total polyunsaturated 15:0	0.0043 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.9429 g
Fatty acids, total saturated 20:1	0.2109 g
Glutamic acid	0.2891 g
Stigmasterol	91.56 mg
Sodium, Na	48.37 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1907 g
Total lipid (fat)	164.7544 g
Manganese, Mn	1.0964 mg
Fructose	6.9014 g
Proline	0.0358 g
Fatty acids, total saturated 16:0	17.467 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	87.1226 g
Sucrose	0.5047 g
Choline, total	17.681 mg
Sugars, total	12.8603 g
Serine	0.0805 g
Fatty acids, total saturated 10:0	0.0256 g
Fatty acids, total saturated 18:0	3.059 g
Vitamin B-6	0.5212 mg
Selenium, Se	1.304 g
Ash	2.1333 g
Fatty acids, total saturated 18:1 undifferentiated	44.7397 g
Pantothenic acid	0.4414 mg
Phenylalanine	0.1371 g
Beta-sitosterol	1015.335 mg
Copper, Cu	0.1834 mg
Betaine	0.149 mg
Thiamin	0.1488 mg
Methionine	0.0104 g
Iron, Fe	2.0709 mg
Carbohydrate, by difference	21.3625 g
Phosphorus, P	102.17 mg
Folate, total	78.8 g
Alanine	0.0536 g
Valine	0.0536 g
Fatty acids, total saturated 18:2 undifferentiated	87.6691 g
Glycine	0.0447 g
Carotene, alpha	31.29 g
Glucose (dextrose)	5.4606 g
Fatty acids, total saturated 14:0	0.052 g
Zinc, Zn	0.7153 mg
Isoleucine	0.0358 g
Fatty acids, total saturated 12:0	0.0064 g
Fatty acids, total polyunsaturated	89.6256 g
Fatty acids, total saturated 14:1	0.0043 g
Leucine	0.0536 g
Fatty acids, total polyunsaturated 18:2 i	0.4676 g
Vitamin A, IU	9071.3 IU
Folate, DFE	78.8 g
Tryptophan	0.0179 g
Vitamin C, total ascorbic acid	148.338 mg
Phytosterols	13.41 mg
Fatty acids, total polyunsaturated 16:1 c	0.1907 g
Fatty acids, total polyunsaturated 18:1 c	44.7278 g
Fatty acids, total saturated 20:0	0.709 g
Campesterol	309.015 mg
Tyrosine	0.0179 g
Vitamin K (phylloquinone)	347.0515 g
Fatty acids, total saturated	21.4417 g
Histidine	0.0149 g
Fatty acids, total monounsaturated	45.1456 g
Threonine	0.0536 g
Folate, food	78.8 g
Fatty acids, total polyunsaturated 17:0	0.1116 g
Fatty acids, total polyunsaturated 24:0	0.0043 g
Cryptoxanthin, beta	10.43 g
Vitamin E (alpha-tocopherol)	24.3791 mg
Magnesium, Mg	60.93 mg
Lysine	0.0581 g
Potassium, K	773.89 mg
Cystine	0.0179 g
Fluoride, F	2.98 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Potato	5	0	0	0
Vinegar	1 cup	50.19	2.2227	0
Green Onion	3	57.51	12.2262	1.0011
green pepper	1	29.8	6.9136	0.2533
salt pepper	0	0	0	0
celery rib	1	0	0	0
corn oil	0.75 cup	1471.5	0	163.5