Yields: 10 Servings

Italian Potato Salad


  • 1/2 cup REGINA Red Wine Vinegar
  • 1/3 cup salad oil
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black ground pepper
  • 2 1/2 lbs. red potato, cooked, but into 1-inch cubes
  • 3/4 cups bacon, cooked, crumbled
  • 1/2 cup ripe olives, sliced
  • 1/4 whole red onion, chopped
  • 2 tbls. pimientos, sliced


In large bowl, whisk together vinegar, oil, garlic, oregano and pepper. Add potatoes, bacon, olives, onion and pimientos, tossing to coat well; cover. Refrigerate 6 hours or overnight, stirring occasionally. Store, refrigerated, up to 4 days.
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