(Insalata di Patate alla Siciliana)
Unlike the creamy, mayo-heavy potato salads of Northern Europe or America, the Sicilian version is a vibrant, Mediterranean celebration. It is bright, vinegary, and loaded with salty "umami" bombs like capers, olives, and often red onion.
Prep time: 15 mins | Cook time: 20 mins | Serves: 4-6
Ingredients
The Base:
Potatoes: 2 lbs (1kg) Yukon Gold or red potatoes (waxy varieties hold their shape best).
Red Onion: 1 small, very thinly sliced.
Cherry Tomatoes: 1 cup, halved.
Olives: 1/2 cup Castelvetrano or black oil-cured olives, pitted.
Capers: 2 tbsp, rinsed (Salina capers are best if you can find them).
Celery: 2 stalks, thinly sliced (include the leaves!).
The Dressing:
Extra Virgin Olive Oil: 1/2 cup (use high quality).
Red Wine Vinegar: 3 tbsp (adjust to taste).
Dried Oregano: 1 tsp (Sicilian oregano on the branch is ideal).
Salt & Black Pepper: To taste.
Optional: A pinch of red chili flakes or fresh parsley.
Instructions
Boil the Potatoes: Place potatoes in a large pot of cold salted water. Bring to a boil and cook until fork-tender (usually 15–20 minutes). Do not overcook; you want them firm, not mushy.
Macerate the Onions: While the potatoes cook, place the thinly sliced red onions in a small bowl with a splash of vinegar and a pinch of salt. This "pickles" them slightly, removing the harsh bite and turning them a beautiful pink.
Prepare the Potatoes: Drain the potatoes and let them cool just enough to handle. Peel them (if desired) and cut into bite-sized chunks or thick rounds.
Tip: Toss the potatoes with a splash of vinegar while they are still warm so they absorb the flavor.
Assemble: In a large bowl, combine the warm potatoes, macerated onions (including the liquid), tomatoes, olives, capers, and celery.
Season: Whisk the olive oil, remaining vinegar, oregano, salt, and pepper. Pour over the salad and toss gently.
Rest and Serve: Let the salad sit for at least 30 minutes at room temperature. This allows the flavors to meld. It is best served at room temperature or slightly chilled, but never ice-cold.
Variations
The Trapani Style: Add blanched green beans for extra crunch.
The Hearty Version: Add high-quality jarred tuna in olive oil or hard-boiled egg wedges to make it a full meal.
The Salina Style: Add a few salted anchovies, chopped finely, into the dressing for a deeper savory flavor.
Reviewed by EL KATIBI MARIA
on
January 19, 2026
Rating:
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