World Cuisine

Sicilian Potato Salad

cook 20 mins
  • 6–7 potatoes, peeled and chopped
  • 1 teaspoon chopped oregano
  • 2 garlic cloves, crushed
  • 1 teaspoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 500 g (1 lb) ripe plum tomatoes, roughly chopped
  • 1 red onion, sliced
  • 10–12 black olives, pitted
  • 4 hard-boiled eggs, sliced
  • Cook the potatoes in a saucepan of boiling water for 12–15 minutes, until tender. Drain and cool slightly.
  • Meanwhile, whisk together the oregano, garlic, red wine vinegar and olive oil in a small bowl or jar and set aside until needed.
  • Mix together the slightly cooled potatoes, the tomatoes, red onion, olives and eggs in a large serving dish and drizzle over the dressing. Leave to stand for 2–3 minutes before serving.
Like This? Try These
More on Food