This Sicilian Potato Salad is a vibrant, mayo-free side dish made with tender boiled potatoes, ripe tomatoes, Kalamata olives, and fresh basil, all dressed in a bright red wine vinaigrette. It's lighter and more herbaceous than traditional potato salads, making it ideal for warm-weather meals.
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In a medium bowl, combine the thinly sliced red onion, red wine vinegar, salt, and dried oregano. Mix well and set aside to marinate while you prepare the other ingredients.
Place the whole, unpeeled potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Once the potatoes are cooked, drain them and let them cool slightly. When they are cool enough to handle, peel the skins off. The skins should come off easily.
Slice the peeled potatoes into bite-sized pieces and place them in a large serving bowl.
Add the quartered plum tomatoes, halved Kalamata olives, and drained capers to the bowl with the potatoes.
Pour the marinated red onions, along with all the marinating liquid, over the potato mixture.
Drizzle generously with a good quality extra virgin olive oil.
Gently toss all the ingredients to combine. Add the chopped fresh basil and give it another gentle toss.
For best results, allow the potato salad to marinate for at least 30 minutes before serving to let the flavors meld together.
Store covered in the refrigerator for up to 3 days. Toss gently before serving and add a drizzle of fresh olive oil if the salad appears dry.
Yes, this salad actually tastes better when made 2–4 hours ahead, allowing the potatoes to absorb the vinaigrette flavors. Store covered in the refrigerator; add fresh basil just before serving to preserve its bright color.
Yukon Gold potatoes are ideal because they're waxy and hold their shape when boiled. Avoid starchy varieties like russets, which can become mushy.
White wine vinegar or champagne vinegar work as substitutes, though they'll be slightly milder. Avoid balsamic, as it's too sweet and dark for this dish.
Boil until just tender when pierced with a fork, typically 15–20 minutes depending on size. Avoid overcooking, as mushy potatoes will fall apart when tossed.
Yes, this salad is naturally gluten-free and dairy-free, making it suitable for those with common dietary restrictions.
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