Sicilian Potato Salad (Insalata Vastasa)

You must be signed in to print this content

This Sicilian dish is meant to be enjoyed in summer when the days are warm but the nights are cool enough to boil some potatoes and green beans. As good as the salad is as soon as it is made, it gets even better if you have the time to let it marinade for at least a few hours.

sicilian potato salad

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

313

Author:

Giada De Laurentiis

Image of Sicilian Potato Salad (Insalata Vastasa)

Ingredients

1/3 cup extra virgin olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 teaspoon lemon zest, from 1 lemon
1/4 cup freshly squeezed lemon juice, from 1 lemon
1 teaspoon dried oregano, such as Filippone

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 teaspoon kosher salt, divided, plus more for the water
1/2 small red onion, thinly sliced
1 pound baby Yukon gold potatoes
1/2 pound green beans, trimmed and cut into 1 inch pieces
1 cup cherry or grape tomatoes, halved
1/2 cup pitted green olives, such as Castelvetrano or Cerignola

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1/2 cup pitted black olives

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.

Instructions

In a large shallow serving bowl whisk together the olive oil, lemon zest, lemon juice, oregano and 1/2 teaspoon salt. Set aside.
Place the sliced onion in a strainer. Rinse well under cold running water for about 30 seconds. Dry well on a clean dish towel and set aside. Place the potatoes in a large saucepan and cover with cold water. Season generously with kosher salt and bring to a boil over high heat. Continue to boil the potatoes until the tip of a knife inserted in the center goes in easily, about 12 minutes. Add the green beans to the water and cook another 1 minute.
Drain the potatoes and beans and cool slightly, about 5 minutes. Cut the potatoes in half. Add the warm halved potatoes to the dressing along with the cooled beans, red onion, tomatoes, remaining 1/2 teaspoon salt, green olives and black olives. Toss well to coat.