Tyrolean potato salad is a dish of memories for me, first tasted in Merano as a child and then became a must-have dish at our home thanks to mom’s extraordinary cooking. A dish so simple yet very tasty, you can eat it freshly made or straight from the fridge; I honestly prefer the latter option!

I hope you like it and I look forward to your feedback on my Instagram @isaporidicasa !!! Do you want to see how I prepared the Tyrolean potato salad? You can find the video recipe on my TikTok HERE or on my Instagram profile @isaporidicasa HERE

Difficulty: Easy
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian Regional
Seasonality: All seasons

Ingredients

1.3 lbs potatoes
1 red onion
6 oz diced speck
2 tbsps white wine vinegar
1 bunch chives
salt
pepper
extra virgin olive oil
8 pickled gherkins

Tools

Frying Pan
Bowl

Steps

Boil the potatoes with their skins in plenty of salted water for 40 minutes, until a fork easily pierces them. Drain and let cool, then remove the skins.
Cut the potatoes into chunks of the same size. Place in the bowl and let cool
Peel the onion and slice thinly. Place in a pan with a drizzle of oil and sauté until golden, deglaze with white wine vinegar and let wilt over low heat. Adjust with salt and pepper at the end of cooking
Add the onion to the bowl with the potatoes
In the same pan where you cooked the onions, pour a little oil, add the speck cubes, and roast. Then pour the speck into the bowl with the cooking liquid. This way, the salad will have an even smokier flavor, and you won’t have to use more oil (this is the original version), or pour the dry speck without liquid—in this case, remember to add some extra virgin olive oil before mixing
Finally, add the sliced gherkins and chopped chives. Adjust with salt, pepper, and oil if needed and serve immediately, or store in the fridge for a couple of hours; it’s delicious even cold. Enjoy! You can find the video recipe here on my Instagram profile @isaporidicasa