Potato Salad: Insalata di Patate


Potato salads go well with just about any kind of grilled meat, which makes it an ideal side dish for summer picnics or family gatherings.  This simple vinegar (vinaigrette) based potato salad is a light refreshing change from the more common mayo-based potato salad.  Be sure to use new potatoes for this dish.  I love the tanginess of the vinaigrette in combination with creamy new potatoes – they seem to melt in your mouth.  Vinegar based potato salads are always best served warm or at room temperature.


Difficulty Rating: Easy
Makes 8 to 10 servings.

4 pounds small red or gold potatoes
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon water
1/4 cup minced red onion
3 tablespoons minced flat-leaf parsley leaves
Salt and freshly ground black pepper

Place potatoes in a large pot and cover with salted water.  Bring to a boil, reduce to a simmer and cook 20 to 30 minutes until potatoes are just tender.  Drain the potatoes.  When they are cool enough to handle, cut in halves or quarters for larger potatoes.  Combine the oil, vinegar, and water in a large bowl.  Add the potatoes, onion, and parsley.  Season with salt and pepper to taste.  Gently toss to combine all the ingredients and let sit at least 5 minutes before serving.  Serve warm or at room temperature.

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