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Sicilian Potato Salad

ByMelissa Jo Posted on
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A bowl of vibrant potato salad with sliced red onions, tomatoes, olives, chopped herbs, and red peppers, mixed with a fork and spoon, set on a kitchen counter.

When I was a little girl my father who has now passed away used to make us Sicilian Potato Salad on Saturdays whenever he grilled steaks. When I was little I never knew that it was Sicilian at all and I also didn’t know that there was such a thing as a Creamy Potato Salad. Growing up I’ve tried all classic, southern, cajun you name it, However the Potato Salad I find the most delicious all year long is Sicilian Potato Salad. My father always used Marinated Red Onions, Fresh Tomatoes, Olives, Basil, Potatoes, and a simple Extra Virgin Olive Oil and Red Wine Vinegar dressing. Sometimes he threw some hard boiled green beans in there too. I’m going to show you how to make it just like my dad, Kenneth Bruce Gatti. Now you know my maiden name.

If you want recipes similar to this one and my delicious pasta salad. You must try my new Pepperoni Pasta Salad, Made on accident! While you’re at it my Creamy Pasta Salad is a classic go to. Let’s make it!

A young person with short dark hair and a serious expression looks at the camera. They are wearing a dark top, and the softly blurred background features light brown tones, reminiscent of the earthy hues in Sicilian Potato Salad.

This is my father, Kenneth Bruce Gatti.

A bowl of sliced red onions sits on a checkered cutting board next to several whole potatoes, a measuring cup with liquid, a bottle of olive oil, and a wooden container with a spoon on a kitchen counter.
Peeled, boiled yellow potatoes are placed on a checkered surface with alternating black, white, and gray squares.
Sliced boiled potatoes topped with chopped fresh tomatoes and sliced black olives, served on a white plate with a checkered rim. The colorful salad rests on a patterned placemat.
A close-up of a salad with sliced tomatoes, yellow potatoes, kalamata olives, capers, and thinly sliced red onions, served in a patterned bowl on a kitchen counter.

May I say, These marinated onions are literally the bomb after adding the seasonings and red wine vinegar take a little taste of one of them and tell me that flavor isn’t unreal.

A close-up of a plate with a colorful salad made of yellow potatoes, tomato slices, red onion, chopped fresh basil, and a light vinaigrette, served on a checkered rim dish.
A woman in a kitchen holds a large bowl of colorful salad with tomatoes, onions, basil, and bread pieces, smiling and looking upward.
A woman with long hair in a black top stands in a bright kitchen, smiling at the camera, holding a large bowl of colorful salad with wooden utensils. White cabinets and flowers are visible in the background.
A bowl of colorful potato salad with sliced red onions, cherry tomatoes, black olives, fresh herbs, and wooden serving utensils on a kitchen countertop.

🤔 Common Questions

Can I make Sicilian potato salad ahead of time?

Yes! It actually tastes even better after sitting for a few hours because the potatoes absorb all the flavor.

Do I have to peel the potatoes?

Peeling after boiling is traditional for this style because it keeps the potatoes tender while helping them hold together better.

What are capers for?

Capers add a salty, briny flavor that works perfectly with the olives and vinegar.

Melissa Jo’s Potato Tip

One little potato salad trick I learned from my dad, and honestly the easiest way to peel potatoes, is boiling the potatoes with the skins on first. We use honey gold potatoes, and once they’re fork tender, I drain them and peel them while they’re still warm enough to handle. Sometimes I’ll start with a potato peeler, but most of the time the skins literally slide right off by hand in seconds. Boiling them skin-on also helps the potatoes hold onto more flavor and keeps them from getting too waterlogged while cooking, which makes a huge difference in the texture of potato salad.

A bowl of vibrant potato salad with sliced red onions, tomatoes, olives, chopped herbs, and red peppers, mixed with a fork and spoon, set on a kitchen counter.

Sicilian Potato Salad

Fresh, vibrant, and loaded with Mediterranean flavor, this Sicilian Potato Salad is made with tender gold potatoes, oregano-marinated red onions, juicy tomatoes, Kalamata olives, fresh basil, parsley, and rich extra virgin olive oil. It’s the perfect make-ahead Italian-inspired side dish for cookouts, holidays, grilled meats, and summer dinners.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

For the Potato Salad

Instructions
 

  • Bring a large pot of salted water to a boil. Add the gold potatoes and cook until fork tender.
  • Drain the potatoes and place them into cold water to cool slightly. Once cool enough to handle, peel the skins off and chop the potatoes into medium bite-sized pieces.
  • In a bowl, combine the sliced red onion, red wine vinegar, salt, and oregano. Massage and mix the onions well so they soften and soak up the flavor.
  • Add the chopped potatoes to a large serving bowl along with the tomatoes, Kalamata olives, basil, parsley, capers if using, crushed red pepper flakes, and the marinated onions with all the vinegar mixture.
  • Pour in the extra virgin olive oil and gently toss everything together until evenly coated.
  • Taste and adjust with additional salt, pepper, olive oil, or crushed red pepper flakes as needed.
  • Let the potato salad sit for at least 20–30 minutes before serving so the flavors can blend together.
  • Serve at room temperature or chilled.
Keyword Sicilian Potato Salad
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