Usually when you think of potato salad you don’t think of it being Italian or it being warm but this one is really good and it uses no mayonnaise. Instead it’s made with olive oil and some wine vinegar and it’s served warm. You can, however, eat it cold if you want to. This comes from Lidia’s Italian American Kitchen cookbook. To see how I make this delicious Warm Potato, Onion and Caper Salad is a delicious Italian potato salad, keep on reading.
Warm Potato, Onion and Caper Salad (Insalata Calda di Patate, Cipolla e Capperi
1 lb Idaho or Yukon Gold potatoes, scrubbed but unpeeled
1 small red onion sliced thin (about 1 cup)
1/3 cup chopped fresh Italian parsley
1/4 to 1/3 cup tiny capers, drained
1/3 cup extra virgin olive oil, or as needed
salt and pepper to taste
Red wine vinegar, optional
Boil the potatoes in a large dutch oven and cook until they are tender when poked with a fork. Drain the potatoes and let them stand until cool enough to handle. Cut the potatoes in chunks and set them in a serving bowl. Add the onions, parsley and capers to the potatoes and drizzle 1/2 of the oil over them. Season with salt and pepper. Mix all ingredients together. If needed, add a bit more olive oil. Taste and season with more salt and pepper, if necessary. Drizzle with the wine vinegar. Serve immediately.
P.S. A great main dish to pair this with are my Baked Chicken Parmesan Bundles.
Recipe adapted from Lidia Bastianich