Prep
10 minutes
Cook
20 minutes
Serves
4–6
Difficulty
Easy
Region
Southern Italy
What you’ll need
Ingredients
- 1⅞ lb waxy potatoes (about 6 medium), such as Yukon Gold or red potatoes
- 1 small red onion, sliced thin
- 4 tbsp extra virgin olive oil Extra Virgin Olive Oil →
- 1½ tbsp red wine vinegar
- A handful of flat-leaf parsley, chopped
- Sea salt and black pepper
At the stove
Instructions
- 1
Boil the potatoes whole in well-salted water until a knife slides in easily, 18–20 minutes.
- 2
Drain, and peel them while they are still hot if you prefer them peeled.
- 3
Cut into thick slices or rough chunks and put them in a wide bowl.
- 4
Soak the sliced onion in cold water for 10 minutes to soften its bite, then drain.
- 5
Dress the warm potatoes with oil, vinegar, salt and pepper — warm potatoes absorb the dressing.
- 6
Fold in the onion and parsley and serve at room temperature.
Recipe notes
Waxy potatoes hold their shape; floury ones will break down into something closer to a mash.
Dress while warm. Cold potatoes take on almost nothing.
Context
Oil-and-vinegar potato salads are the standard household form across southern Italy; mayonnaise-based versions are a later and largely northern-European habit.
Sources: Editorial adaptation of documented southern Italian household cooking, Ro & Ti Kitchen
The pieces used here
From the Kitchen
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