This classic, Italian potato salad comes from the Sicilian island of Pantelleria. Unlike heavier mayo-laden versions, this potato salad is fresh, tart, and refreshing!
Watch the Pasta Grammar video where we make this recipe here:
Serves 2.
For this recipe, you will need:
1 large russet potato
1/4 red onion, thinly sliced
White wine vinegar (about 1/2 cup, or enough to submerge the onion)
8-10 kalamata olives, sliced
2 tbsp capers
20-30 grape tomatoes, halved
Salt
Fresh black pepper
Dried oregano
Extra virgin olive oil
Place the potato (skin on) in a pot and cover with water. Bring to a boil and cook for 35-45 minutes, or until just tender enough that you can insert a paring knife into the center. Drain and let cool to the touch.
Meanwhile, submerge the onion slices in vinegar and let sit for 30-60 minutes. Drain them.
When the potato is cool, carefully peel it with a paring knife and cut it into medium chunks. Place these in a large bowl and add the onion, olives, capers and tomatoes. Season with salt, pepper and oregano to taste. Finish with a generous drizzle of olive oil.
Mix all together. Serve cold and store covered in the fridge for up to 3-4 days. Buon appetito!