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.
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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