The potato and friggitelli salad with vinegar is a tempting and not very demanding salad. Friggitelli are small green peppers that are abundant in Puglia during the summer and can be found in markets at affordable prices. They are generally fried and served as a side dish for lunch or dinner, even with bread and tomatoes. I think their name ‘friggitelli’ might come from the term “fry.” My mother also prepared them boiled, boiled them and then put them in glass jars with extra virgin olive oil to preserve them longer. I must admit that even though I like them a lot fried, in this potato salad prepared this way, I enjoy them just as much.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients
- 8 Potatoes (medium)
- 1 cup cups Friggitelli
- to taste Extra virgin olive oil
- to taste Fine salt
- 2 tablespoons Vinegar
- to taste Parsley (Freshly chopped)
- 1 clove Garlic
Tools
- Pot
Preparation
Boil the whole potatoes with the skin in a pot with plenty of cold water for about fifteen minutes from boiling.
Then boil the friggitelli separately in another pot with water, a little salt, and two tablespoons of vinegar for five minutes from boiling.
Ensure that the potatoes are cooked by piercing them with a fork; if it penetrates, they are ready. Let the potatoes cool; when in a hurry, cool them in cold water and peel them; they won’t lose their flavor anyway.
Combine the chopped potatoes in a bowl with the drained friggitelli. Season with salt, extra virgin olive oil, chopped parsley, and finely cut garlic. Serve the delicious potato and friggitelli salad with good rustic bread at the table.
Potato and Friggitelli Salad
The delicious potato and friggitelli salad with vinegar is good both hot and cold and can be served with cheese, sliced meats, accompanied by good rustic bread, and what a dinner… It is a somewhat tempting and different salad, useful for variety. Finally, if you let the salad rest in the fridge for half an hour, it will be even tastier. Come also to peek on Pinterest ofThe chef who salvages
