Sicilian Potato Salad with Olive Oil, Capers & Oregano

This Sicilian potato salad proves that side dishes can be just as flavorful and inviting as the main dish. It features the perfect touch of acidity from capers balanced by the subtle sweetness of the balsamic vinegar. Whether you’re looking for a fresh and tasty accent to a summer picnic or a side that pairs beautifully with chicken, beef, fish and more, you’ll love the fresh Italian ingredients in this tasty potato salad.

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

*We recommend the following Sicilian olive oils to preserve the authentic Italian flavors in this recipe:

Olio Verde Extra Virgin Olive Oil: This estate-grown artisanal oil is produced using 100% Nocellara del Belice olives. It features fruity, peppery, and grassy notes as well as herbal and nutty notes.

Titone Biologica DOP Extra Virgin Olive Oil: Choose this organic olive oil made with Biancolilla and Nocellara del Belice olives to enjoy grassy, fresh, and fruity flavors with a  balanced bitter and spicy finish.

Villa Zottopera Organic Extra Virgin Olive Oil: Produced from Tonda Iblea olive groves dating back to the 14th century, this olive oil is fruity with a slightly bitter component and peppery finish.

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.

2) 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, then place potatoes on a kitchen towel to absorb the extra moisture.

3) 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.

4) 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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