NEAPOLITAN POTATO SALAD, easy and quick recipe, main dish for dinner or the beach, a fresh and pleasant idea for summer with olives and tomatoes.
Delicious Neapolitan potato salad, just like my grandmother used to make it, potatoes, salad, and olives, a perfect idea even for the beach or for lunch and dinner, dressed with a simple drizzle of oil or some mayonnaise.
The recipe for Neapolitan potato salad is economical and light, a simple dish typical of the farmer without eggs and tuna like the classic potato salad, it is much lighter.
It’s great, but you can prepare it as you like by adding, for example, green beans, excellent with eggplant or with zucchini.
Follow me in the kitchen, today there’s Neapolitan potato salad!
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs potatoes
- 1.8 oz black olives
- 5.3 oz cherry tomatoes
- 3.5 oz salad greens
- to taste oregano
Steps
Wash the potatoes thoroughly, then boil them, drain them well, and let them cool. At this point, peel them and cut them into thick slices or chunks if you prefer. I peel and cut them before cooking.
Wash the salad, tear it, and put it in a bowl, add the olives and the cherry tomatoes cut into quarters, season with oil and salt.
Combine the potatoes, mix without breaking them, then sprinkle with oregano and serve.
Bon appétit
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Preparing a potato salad is very simple; usually, you add whatever is in the fridge. In the Neapolitan version, they also add friggitelli peppers. If you like, it’s great with tuna, eggs, green olives, red or white onion.
Great to take to the beach too. If you don’t like salad, you can obviously remove it and replace it with arugula, for example, or you can add a handful of capers if you like.
