Description
Savor Sicily’s delightful Italian potato salad, a Mediterranean gem that blends rustic charm with zesty flavors. Crisp potatoes mingle with fresh herbs, tangy olives, and a robust vinaigrette, promising a delectable journey through Italian countryside cuisine you’ll instantly adore.
Ingredients
Scale
Main Ingredients:
- 4 medium to large potatoes
- 2 eggs
- 2 Roma tomatoes
- 1 medium cucumber
Produce and Garnishes:
- 1/2 red onion
- 1/2 cup (118 milliliters) green olives
- 2 tablespoons capers
Dressing Ingredients:
- 4 tablespoons (60 milliliters) extra virgin olive oil
- 2 tablespoons (30 milliliters) white wine vinegar
- 2 teaspoons dried oregano
- 2 teaspoons juice from the capers
- Salt to taste
Instructions
- Submerge whole potatoes in generously salted boiling water, cooking until tender yet firm, approximately 15-20 minutes. Simultaneously, hard-boil eggs in another pot for precisely 10 minutes.
- Remove potatoes from hot water, allowing them to cool completely in refrigerator. Transfer eggs into ice water bath to halt cooking process and facilitate easy peeling.
- Prepare fresh vegetables by carefully dicing cucumber into uniform small cubes. Chop tomatoes and red onion into similar-sized pieces. Slice olives into thin rounds. Optional: neutralize onion’s sharp flavor by soaking diced pieces in cold water for 3-5 minutes.
- Cube cooled potatoes, maintaining skin for added texture and nutritional value. Carefully peel and finely chop hard-boiled eggs into small fragments.
- Create vibrant dressing by whisking extra virgin olive oil, white wine vinegar, dried oregano, caper juice, and salt in a sealed container until thoroughly emulsified.
- Combine prepared potatoes, eggs, vegetables, olives, and capers in spacious mixing bowl. Drizzle dressing over ingredients, gently folding to ensure even coating without crushing delicate potato pieces.
- Adjust seasoning with additional salt if needed. Serve immediately at room temperature or chill for enhanced flavor melding. Perfect as accompaniment or standalone light meal.
Notes
- Ensure potatoes are slightly undercooked when boiling to maintain their shape and prevent turning mushy when mixed with dressing.
- Let the salad rest for 30 minutes after mixing to allow ingredients to marinate and develop richer taste profiles.
- Soaking diced red onions in cold water neutralizes sharp bite, creating a milder, more balanced flavor in the salad.
- Replace eggs with grilled tofu for vegan version or add grilled chicken for extra protein, making it versatile for different dietary needs.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 70 mg