Sicilian Potato Salad with Olive Oil, Capers, and Oregano

2 lbs. small heirloom potatoes, cut into 1” pieces
¼ cup Caravaglio Capers, rinsed and drained
1 Tablespoon Cutrera Segreti di Sicilia Oregano
1 small red onion, cut in half, and then into thin
half-moon wedges
2 tablespoons of Balsamic Vinegar (Try Aceto Beato Organic)
½ cup Sicilian* extra virgin olive oil
Ravida Sea Salt to taste
Freshly ground black pepper to taste

*Try Olio Verde, Titone DOP, Ravida, or Villa Zottopera DOP

1) Place the cut potatoes and 1T salt in a 3 qt saucepan and cover with cold water. Over high heat, bring to a boil, reduce heat to medium and simmer just until the potatoes are tender. Immediately remove the potatoes from the heat and drain in a colander. Rinse the potatoes under cold running water for 1 minute. Allow to drain well; Place potatoes on a kitchen towel to absorb the extra moisture.

2) In a large bowl, place the cooled potatoes, capers, oregano, and onion. In a small bowl mix vinegar a large pinch of salt, a few grinds of pepper. Using a whisk, slowly add the olive oil. Add the dressing to the potatoes and toss to coat. Season with additional salt and pepper. Allow to sit for 1 hour before serving.

Serves 6


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