Sicilian Potato Salad
Sicilian Potato Salad
Ingredients
For the Salad Base
- 1 red onion, thinly sliced into round discs
- 1 pinch salt, plus more, as needed
- 3 tablespoons red wine vinegar
- 1 1/2 cups Sicilian Pachino tomatoes, or cherry tomatoes, washed and halved
- 2 tablespoons capers, drained
- 1/2 cup green olives, pitted
- 1/4 cup fresh basil, leaves, torn
- 1 teaspoon dry oregano, crumbled
- 1/4 cup extra virgin olive oil, or more, as needed
For the Potatoes
- 2 pounds potatoes, such as Yukon Gold or red bliss
Instructions
- 1
Place the thinly sliced red onion discs in a large mixing bowl. Add a generous pinch of salt and the red wine vinegar. Using your hands, massage the onion slices thoroughly to coat them, allowing them to pickle and marinate.
⏱️ 3 min
- 2
Add the halved Sicilian Pachino tomatoes (or cherry tomatoes), drained capers, pitted green olives, torn fresh basil leaves, and crumbled dry oregano to the bowl with the marinated red onions.
⏱️ 5 min
- 3
Gently toss all the ingredients in the bowl to combine. Let this mixture marinate at room temperature for approximately 10 minutes while you prepare the potatoes.
⏱️ 2 min
- 4
While the other ingredients marinate, boil the potatoes. Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes depending on size.
⏱️ 20 min
- 5
Once cooked, drain the potatoes and let them cool down slightly until they are comfortable to handle. Peel off the skin and chop the potatoes into bite-sized pieces (rough cubes).
⏱️ 5 min
- 6
Add the chopped, cooked potatoes to the bowl with the marinated vegetable mixture. Drizzle generously with extra virgin olive oil and season with an additional pinch of salt to taste.
⏱️ 3 min
- 7
Thoroughly mix the entire salad to combine all ingredients and flavors. Taste and adjust seasoning if necessary. Serve immediately or chill for later.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sicilian Potato Salad
Ingredients
For the Salad Base
- 1 red onion, thinly sliced into round discs
- 1 pinch salt, plus more, as needed
- 3 tablespoons red wine vinegar
- 1 1/2 cups Sicilian Pachino tomatoes, or cherry tomatoes, washed and halved
- 2 tablespoons capers, drained
- 1/2 cup green olives, pitted
- 1/4 cup fresh basil, leaves, torn
- 1 teaspoon dry oregano, crumbled
- 1/4 cup extra virgin olive oil, or more, as needed
For the Potatoes
- 2 pounds potatoes, such as Yukon Gold or red bliss
Instructions
- 1
Place the thinly sliced red onion discs in a large mixing bowl. Add a generous pinch of salt and the red wine vinegar. Using your hands, massage the onion slices thoroughly to coat them, allowing them to pickle and marinate.
⏱️ 3 min - 2
Add the halved Sicilian Pachino tomatoes (or cherry tomatoes), drained capers, pitted green olives, torn fresh basil leaves, and crumbled dry oregano to the bowl with the marinated red onions.
⏱️ 5 min - 3
Gently toss all the ingredients in the bowl to combine. Let this mixture marinate at room temperature for approximately 10 minutes while you prepare the potatoes.
⏱️ 2 min - 4
While the other ingredients marinate, boil the potatoes. Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes depending on size.
⏱️ 20 min - 5
Once cooked, drain the potatoes and let them cool down slightly until they are comfortable to handle. Peel off the skin and chop the potatoes into bite-sized pieces (rough cubes).
⏱️ 5 min - 6
Add the chopped, cooked potatoes to the bowl with the marinated vegetable mixture. Drizzle generously with extra virgin olive oil and season with an additional pinch of salt to taste.
⏱️ 3 min - 7
Thoroughly mix the entire salad to combine all ingredients and flavors. Taste and adjust seasoning if necessary. Serve immediately or chill for later.
⏱️ 2 min