Insalata di Patate alla Siciliana (Italian Sicilian Potato Salad)

Insalata di Patate alla Siciliana (Italian Sicilian Potato Salad)

Sicilian potato salad combines waxy potatoes with tomatoes, olives, capers, red onion, herbs, and olive oil. It should be bright and savory, with potatoes that hold their shape and absorb the dressing while still warm.

Servings & Timing

Servings: 4 Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes

Ingredients

1 1/2 lb Yukon Gold potatoes 1 cup cherry tomatoes, halved 1/3 cup pitted olives 2 tbsp capers, rinsed 1/4 red onion, thinly sliced 3 tbsp extra virgin olive oil 1 1/2 tbsp red wine vinegar 1/2 tsp kosher salt 1/4 tsp black pepper 2 tbsp parsley 1 tbsp oregano leaves

Preparation

1. Place potatoes in cold salted water and bring to a gentle simmer. Cook 15 to 20 minutes until tender but not breaking. 2. Drain and cool just enough to handle. Cut into 1 inch pieces while still warm. 3. Whisk olive oil, vinegar, salt, and pepper. Toss warm potatoes with half the dressing. 4. Add tomatoes, olives, capers, onion, parsley, oregano, and remaining dressing. Toss gently and rest 15 minutes before serving.

Professional Technique

Dress potatoes warm so they absorb flavor. Use waxy potatoes and simmer gently to prevent broken edges.

Chef Tips

Rinse capers and taste olives before final seasoning. The salad is best slightly warm or at room temperature.

Common Mistakes

Do not overcook potatoes, rinse them after cooking, or dress only after they are cold. Avoid too much vinegar.

Wine Pairing

Grillo, Catarratto, Inzolia, Etna Bianco, and Cerasuolo di Vittoria complement the Sicilian flavors.

Storage and Reheating

Refrigerate up to 3 days. Bring toward room temperature before serving. Do not freeze.

Nutrition per Serving

Approximate per serving: 310 calories, 5 g protein, 42 g carbohydrates, 14 g fat, 2 g saturated fat, 6 g fiber, 5 g sugars, 610 mg sodium, 0 mg cholesterol.

Chef Gianluca