Considering that potato salad is one of those dishes that is a staple at summer backyard get togethers, it’s a little ironic that I’m writing this post now, when summer is almost over, but alas, better late than never.
While it may be a common summer salad, potato salad is not exactly what comes to mind when you think of Italian food. But one of my favourite dishes that I learned from my mother is in fact her Calabrese version of this iconic side dish. Everything about her version screams Italy. It’s simple preparation but amazing flavour, coming from just a few basic ingredients: good quality dried oregano, extra-virgin olive oil, and fresh red onion (preferably home grown!). So, without further delay, here is the recipe:
Ingredients (serves 4 - 6)
6 medium sized yellow fleshed potatoes
2 medium sized red onions thinly slices
2 tablespoons good quality dry oregano
1/4 cup extra virgin olive oil
sea salt to taste
peel and add potatoes to pot and cover with water. Bring to a boil and cook until fork tender. Drain and let cool, then slice into half inch think pieces.
Combine potatoes with sliced onion, oregano and olive oil and toss.
Season with salt.
Serve at room temperature.