Authentic Sicilian Potato Salad Recipes

SICILIAN SALAD

Sicilian Salad image

Categories Salad Leafy Green Olive Tomato Appetizer Side No-Cook Quick & Easy Celery Arugula Summer Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 servings

Number Of Ingredients 10

Ingredients

3 bunches arugula (3/4 lb), coarse stems discarded and leaves torn into pieces
1/2 lb Bibb lettuce (2 small heads), leaves torn if large
1 celery heart (1/2 lb), thinly sliced on a sharp diagonal
1 small red onion, halved lengthwise and very thinly sliced crosswise
1/2 lb cherry tomatoes, halved
1/2 lb brine-cured black olives (1 cup), drained
2 tablespoons drained bottled capers, rinsed
1/3 cup extra-virgin olive oil
1 teaspoon coarse sea salt (preferably Sicilian)
2 tablespoons red-wine vinegar

Steps:

Combine arugula, lettuce, celery, onion, tomatoes, olives, and capers in a large bowl. Drizzle with oil and sprinkle with sea salt, then toss. Drizzle with vinegar and toss again.

SICILIAN POTATO SALAD

Sicilian Potato Salad image

Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. -Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 26 servings.

Number Of Ingredients 11

Ingredients

10 small russet potatoes, unpeeled
1-1/2 teaspoons salt, divided
1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1/4 teaspoon pepper
2 medium cucumbers, halved lengthwise and cut into 1/4-inch slices
1/2 pound cherry tomatoes, halved
1 large red onion, halved and thinly sliced
1 cup thinly sliced fresh basil leaves, divided
1/2 cup olive oil
4 tablespoons cider vinegar
3 garlic cloves, minced

Steps:

Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry., Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry., Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.

Nutrition Facts : Calories 96 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

AUTHENTIC SICILIAN POTATO SALAD

Authentic Sicilian Potato Salad image

This is another recipe that my family has been making for ages. I grew up eating this before I ever had the kind with mayonnaise (which I also happen to love) I have approximated some of the amounts of the ingredients simply because the cooks need to find the right amount by tasting as they go along. Everyone who has tried my family's version has raved, being Italian or non. This also develops more flavor when it sits for a few hours or overnight. Just stir well before serving. One last thing... although I normally use red wine vinegar, I also use Balsamic, but balsamic can give the salad a brownish color that may not be as visibly pleasing, but still tastes wonderful!! Please note: This salad is intended to be slightly tart. Be careful when adding the vinegar. You may not want to use the full amount. Add gradually according to your taste.

Provided by FoodFromSicily

Categories Potato

Time 30m

Yield 7 serving(s)

Number Of Ingredients 10

Ingredients

6 -7 medium size potatoes
5 hard-boiled eggs
3/4 cup sliced radish
1 cup heart celery, sliced (with leaves)
1/2 cup chopped red onion (optional)
1 tablespoon dried oregano
1/2 cup red wine vinegar (approximate)
1/2 cup extra virgin olive oil (approximate)
salt & pepper (to taste)
1 tablespoon sugar (approximate)

Steps:

in a large pot boil potatoes and eggs until potatoes are fork tender.
Rinse potatoes and chill well.
Peel and dice potatoes into cubes and place in a large bowl.
Slice peeled hard boiled eggs and add to the potatoes.
Add remaining ingredients. Mix well being careful not to crush potatoes.
Adjust amounts of wet ingredients as you go along to however you prefer tartness and moisture.
Chill well and gently toss before serving.
(allow time for chilling).

Nutrition Facts : Calories 344.6, Fat 19.5, SaturatedFat 3.4, Cholesterol 151.4, Sodium 72, Carbohydrate 35.2, Fiber 4.6, Sugar 4.2, Protein 8.4

AUTHENTIC GERMAN POTATO SALAD

Authentic German Potato Salad image

This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!

Provided by Angela Louise Miller

Categories Salad Potato Salad Recipes No Mayo

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Steps:

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g

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