A big summer potato salad to be served as a side dish for meat or fish mains.

It can be transformed into a cold appetizer or even a cold summer main course.

A very flavorful cold summer salad, vegetarian and vegan, but it can be enriched by adding tuna in oil, mackerel in oil, feta, or more.

You can easily prepare it in advance and take it to the beach or office.

Use yellow-fleshed potatoes, which are firmer, and make sure they are fresh; otherwise, they will tend to crumble during cooking. The potatoes can be boiled, still with the peel, in salted water or steamed in a steamer for a lighter dish.

It is really flavorful and satisfying.

Difficulty: Very Easy
Cost: Economic
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Spring, Summer

154.86 Kcal

calories per serving

Info Close

Energy 154.86 (Kcal)
Carbohydrates 18.82 (g) of which sugars 1.88 (g)
Proteins 2.51 (g)
Fat 8.60 (g) of which saturated 1.34 (g)of which unsaturated 1.14 (g)
Fibers 3.07 (g)
Sodium 680.92 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Summer Potato Salad

4 potatoes
12 piccadilly tomatoes
to taste black olives
1 tablespoon salted capers
1 white onion (or Tropea)
leaves basil
to taste dried oregano
extra virgin olive oil
salt
pepper

Tools

Pot
2 Bowls

Steps for the Summer Potato Salad

Wash 4 large potatoes thoroughly and boil them with the skin, in salted boiling water, for about 30 minutes from the point of boiling.
To check the cooking of the potatoes, insert a fork: when the fork goes into the potatoes without meeting a woody resistance, drain the potatoes and let them cool before peeling and cutting them into chunks.
“Or steam them in a steamer for a lighter dish”.
Peel the onion and cut it into thin rings.
To remove some of the strong flavors from the onion, soak the onion slices in a bowl with cold water and vinegar (white or red) for 30 minutes.
Then drain and dry them by patting with absorbent paper.
Desalt the capers by placing them for 10 minutes in a bowl with cold water. Then dry them by patting with absorbent paper.
Cut the cherry tomatoes into wedges and season them with salt and oil in a different bowl, mixing them with the capers.
Season the potatoes separately with salt, oil, and pepper.
Add the olives, then the onions. Finally, add the cherry tomatoes, removing the water that has settled on the bottom.
Add some broken-up basil and dried oregano if you like.
Mix gently.
Enjoy your meal.

Tips

If you decide to store your dish, put it in the refrigerator covered with plastic wrap and consume it at most the next day.

If you liked this recipe, click on many stars, thank you very much.

I look forward to seeing you in my group: https://www.facebook.com/groups/488624465780860

or on my page: https://www.facebook.com/gustoamoreefantasie