Sicilian Potato Salad
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!
This is my father, Kenneth Bruce Gatti.
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.
🤔 Common Questions
Yes! It actually tastes even better after sitting for a few hours because the potatoes absorb all the flavor.
Peeling after boiling is traditional for this style because it keeps the potatoes tender while helping them hold together better.
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.
Sicilian Potato Salad
Ingredients
For the Potato Salad
- 1 48-ounce bag gold potatoes
- 1 medium red onion sliced into half moons
- ¼ cup red wine vinegar
- ½ teaspoon salt
- 1 teaspoon dried oregano
- 3-4 oz pitted Kalamata olives halved
- 4 plum tomatoes chopped
- 1 cup fresh basil leaves chopped
- ½ cup chopped fresh parsley
- 2 tablespoons capers optional
- ¾ cup extra virgin olive oil
- Crushed red pepper flakes to taste
- Salt and black pepper to taste
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.
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👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
