Italian-Style Potato Salad
Potato salad in Italy is a whole other thing. There, it’s simply the quality of the potatoes, their careful cooking, and the good vinegar and olive oil dressing that matters. Young, waxy potatoes are the ones to use because they retain their pleasingly dense, creamy texture when cooked to the just-done stage. And they can also be sliced into lovely rounds, making the salad downright elegant. Having said all this, now l can admit that I added a few goodies to jazz up this version.
A wooden skewer is the best way to judge if the potatoes are done. The skewer should penetrate with only the slightest resistance as it passes through the potato.
Total Timeunder 30 minutes
Make Ahead RecipeYes
Recipe Courseside dish
Dietary Considerationside dish
Five Ingredients or LessYes
Taste and Texturemeaty, savory, tart
Type of Dishsalad, vegetable
- 1 pound small red new potatoes
- 1½ tablespoons finely chopped onion
- 1½ teaspoons capers
- One ¼-inch-thick slice Italian salami
- 2½ tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
Bring potatoes to a boil in a large saucepan of salted water. Cook at a low boil over medium-low heat until just tender, 15 minutes. Do not overcook. Drain and let cool long enough to handle.
Place onion in a small strainer and rinse under cold running water. Dry on paper towels. Lightly chop capers. Cut salami into small dice. Peel potatoes and slice into 1/3-inch-thick rounds. Lay slightly overlapping in a large shallow bowl. Scatter onion and capers over top.
Drizzle with vinegar and gently toss with rubber spatula. Drizzle with olive oil and toss again. Season with salt and pepper to taste and toss. Serve at room temperature with salami scattered over top.
Dress it up:
Cut a large ripe tomato into thin slices, then cut each slice in half. Season them with salt and place them around the salad so the cut sides lie next to the potatoes. Fresh oregano scattered over the top is a nice addition, too.
2005 Leslie Revsin