Best 2 Sicilian Potato Salad Recipes

Sicilian potato salad is a refreshing and flavorful dish that celebrates the simplicity of fresh, seasonal ingredients. Originating from the sun-kissed island of Sicily, this vibrant salad is a staple of Sicilian cuisine and a testament to the region's rich culinary heritage. It features tender boiled potatoes tossed in a zesty dressing made with olive oil, vinegar, capers, and fresh herbs. Variations of the salad may include the addition of chopped celery, carrots, hard-boiled eggs, or crumbled tuna, offering a range of flavors and textures to suit every palate. Whether served as a light lunch, a delectable side dish, or a colorful addition to a buffet spread, Sicilian potato salad is a versatile dish that captures the essence of Sicilian cuisine.

**Recipes in the article:**

* Classic Sicilian Potato Salad: This recipe presents the traditional version of Sicilian potato salad, featuring perfectly cooked potatoes, a tangy dressing, and a sprinkle of fresh herbs.

* Sicilian Potato Salad with Tuna: This variation adds succulent tuna to the mix, creating a hearty and protein-packed salad that's perfect for a satisfying meal.

* Vegetarian Sicilian Potato Salad: This recipe caters to vegetarians by omitting tuna, while still delivering a flavorful and satisfying salad with a medley of colorful vegetables.

* Sicilian Potato Salad with Celery and Carrots: This version incorporates crisp celery and crunchy carrots, adding an extra layer of texture and freshness to the salad.

* Sicilian Potato Salad with Hard-Boiled Eggs: This recipe includes hard-boiled eggs, adding a touch of creaminess and a protein boost to the salad.

Let's cook with our recipes!

SICILIAN POTATO SALAD

Sicilian Potato Salad image

Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. -Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 26 servings.

Number Of Ingredients 11

Ingredients

10 small russet potatoes, unpeeled
1-1/2 teaspoons salt, divided
1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1/4 teaspoon pepper
2 medium cucumbers, halved lengthwise and cut into 1/4-inch slices
1/2 pound cherry tomatoes, halved
1 large red onion, halved and thinly sliced
1 cup thinly sliced fresh basil leaves, divided
1/2 cup olive oil
4 tablespoons cider vinegar
3 garlic cloves, minced

Steps:

Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry., Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry., Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.

Nutrition Facts : Calories 96 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SICILIAN TUNA AND POTATO SALAD

Sicilian Tuna and Potato Salad image

I got this recipe from Rachel Ray and I love it, I took it to work for a luncheon , everyone loved it.

Provided by Telisia Dodd

Categories Tuna Salads

Time 20m

Number Of Ingredients 14

Ingredients

1 pound red or fingerling potatoes sliced 1 inch thick
2 lemons,1 juiced and 1 cut into wedges
1 tsp anchovy paste ( optional )
1 large clove, garlic, grated or finely chopped and mashed with a little salt
1/4 c extra-virgin olive oil (evoo)
1 pt cherry tomatoes, halved, or 4 plum tomatoes, thickly sliced
4 ribs celery with leafy tops sliced 1 inch thick on an angie
1 small red onion, quartered lengthwise and thinly sliced crosswise
1 c loosely packed flat-leaf parsley, coarsely chopped
1/2 c caperberries, halved, or 1/4 cup drained capers
1 loaf ciabatta, torn into pieces
1 small hot chille, seeded and finely chopped
salt and pepper to taste
1 can(s) 14 oz tuna

Steps:

1. In a large saucepan, combine the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, about 8 minutes, Rinse under cold water then drain well.
2. In a large bowl, whisk the lemon juice, the anchovy paste, if using, and the garlic paste. Whisk in the EVOO until thickened. Add the cooled potatoes, the tomatoes, celery, onion, parsley, caperberries, olives and chile; season with pepper and toss to combine. Add the tuna to the salad and toss gently to flake it. Squeeze the lemon wedges over the salad.

Tips:

Choose the right potatoes: For the best results, use Yukon Gold or fingerling potatoes. They hold their shape well and have a creamy texture.
Cook the potatoes perfectly: Overcooked potatoes will fall apart, so be careful not to boil them for too long. They should be tender but still firm.
Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the salad. Use a fruity, extra virgin olive oil.
Don't skimp on the herbs: Herbs are what give this salad its bright, fresh flavor. Use a variety of fresh herbs, such as parsley, basil, and oregano.
Add some salt and pepper to taste: Salt and pepper will help to enhance the flavors of the salad.

Conclusion:

Sicilian potato salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a new salad to try, give this Sicilian potato salad a try. You won't be disappointed!