Sicilian Potato Salad
Sure to be served next to barbecue of any kind at our house is Sicilian Potato Salad. The white wine vinegar based dressing with chopped fresh herbs on these potatoes is my family’s favorite. And although we love a mayo based potato salad, in the hot Alabama summertime this lighter version reigns supreme! No need for refrigeration, I make it in the morning and the longer it sits the better it gets.
Red or Yukon gold potatoes in general are the right choice in a potato salad. They have a firmer, waxier texture and hold their shape better in a salad than a traditional Idaho or baking potato. Whether you peel them or not is up to you. I prefer to peel them when using red potatoes. Cutting them in small bite sized pieces before boiling, the peels slip off easily after they are cooked and cooled slightly.
My family eats this Sicilian Potato Salad all spring and summer long. Beginning around Easter, I will serve this with a baked ham and some roasted asparagus. As we move into the summer months, we eat this salad with all types of barbecue. Excellent with ribs, smoked pork butt, or brisket with a side of baked beans, such as my Spicy Beefed Up Baked Beans. However you decide to serve it, don’t count on any leftovers because there rarely are any!
Sicilian Potato Salad
Ingredients
- 3 pounds red potatoes can sub Yukon gold potatoes
- 1 Tbsp chicken base I use chicken "Better Than Bouillon" base
- 3 large cloves garlic finely chopped
- 3-4 green onions sliced – use green and white parts
- 1/2 cup fresh parsley chopped
Dressing Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 Tbsp Worcestershire sauce
- 1 tsp brown mustard can sub dry mustard
- 1 tsp kosher salt
- 1 tsp sugar
- 1/2 tsp thyme
- 1/4 tsp cayenne pepper
Instructions
- Mix the dressing ingredients in a jar with a lid and shake to combine; if you don't have a jar, just whisk ingredients together in a small bowl. Set aside. Chop red potatoes into fourths, or bite sized pieces. Place in large pot of salted water and add chicken base. Bring to a boil and cook until fork tender, about 40 minutes. Drain in a large colander.
- While potatoes are cooling, chop garlic finely and place in the bottom of a large bowl. When the potatoes are cool enough to handle, peel them, dropping them on top of the chopped garlic. The heat of the potatoes will slightly cook and mellow the raw garlic.
- Add the chopped green onions and chopped parsley to the potatoes. Top with the dressing and stir well. Cover the bowl with plastic wrap and let sit until ready to serve.
- Stir once every hour. Right before serving, taste for seasonings. Serve with additional cayenne pepper on top, if desired. Mangia!