Simple Sicilian Potato Salad

May 28, 2010

Author Notes: Potatoes and mayonnaise are all well and good, but there's always room for something different, something vinegary. I must admit that I'm a bit of a tang lover; if it's got tang, it's got me. This salad is best served warm, soon after the potatoes are cooked which also helps spread the dressing around.NakedBeet

Serves: 4-6

Ingredients

  • 2 pounds yellow potatotes
  • 1 cup pitted and cut Sicilian or green olives (not the pimiento ones)
  • 1/2 large red onion, sliced thinly
  • 3 tablespoons Nunez de Prado olive oil (or equivalent)
  • 4 tablespoons rice wine vinegar
  • salt to taste
In This Recipe

Directions

  1. Cut the potatoes into large chunks and boil them in salted water until they're fork tender. (You can peel them before or after.) After they cool slightly, cut them into medium, uneven chunks.
  2. In a small bowl, whisk the oil, vinegar and salt until the dressing becomes thick and creamy.
  3. While the potatoes are still warm, combine them with the red onions and olives and coat the salad with the dressing.

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Reviews (2) Questions (0)

2 Reviews

Author Comment
NakedBeet May 29, 2010
LOL!!! Did I get you with the tang or no mayo? ; )
 
lastnightsdinner May 28, 2010
You're a woman after my own heart. Yum.