Now as regular readers know, I love my potatoes, and am firmly of the view that you never can have too many potato salad recipes. This week's one is from my favourite food writer, Matthew Evans. I found the recipe years ago in his column in Good Weekend magazine. He says that the dish originates in Palermo. It's certainly delicious and best served warm or at room temperature.
Have a happy week. Love from Jane xx
Sicilian potato salad
What you need:
- 1-2 tablespoons extra virgin olive oil
- 1 kg potatoes, preferably waxy, washed and/or peeled and cut into cubes
- 1 large Spanish onion, peeled and chopped
- 60g capers, preferably salted, soaked for 15 minutes and rinsed
- 150g green olives, rinsed well
- 3 tablespoons white wine vinegar
- 3 tablespoons caster sugar
- 1-2 teaspoons salt
What you do:
- Heat enough oil in a frypan to fry the potatoes until nearly cooked through.
- Add the onion and fry until it becomes translucent and the potatoes are fully cooked.
- Add the capers and the olives.
- Whisk the vinegar with the sugar and some salt and pour over the potatoes.
- Simmer for a few seconds, then turn off the heat and allow the vinegar to soak into the potatoes.
- Season to taste and serve in a pretty serving bowl.