Sicilian Potato Salad
Hold the mayo! Sicilian style potato salad starts with extra virgin olive oil!
Ingredients
- 1 small red onion, peeled and thinly sliced into rings
- 3 tbsp white balsamic vinegar
- 4 large Yukon gold potatoes
- 1/2 cup chopped green olives
- 8 cherry tomatoes cut into quarters
- 2 tbsp capers in brine, well drained
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/3 cup Dell'Orto extra virgin olive oil
- salt to taste
- grinding black pepper
Directions
- Place the onion in a bowl and combine with the vinegar; toss well and set aside.
- Wash and dry the potatoes and pierce them in several places with a small knife. Microwave them on high heat until a knife is easily inserted. Cool, peel and cut them into ¼-inch dice. Place the potatoes in a large bowl.
- Add the olives, tomatoes, capers, garlic, extra virgin olive oil and oregano and toss well. Add the onions and vinegar and toss again; stir in salt and pepper to taste. Serve at room temperature.
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