Sicilian Potato Salad with Olives
A Sicilian summer classic. Not potato salad as we, in America know it, this version is richly seasoned, wild with varying textures and yummily perked up with herbs and the freshest hot weather vegetables. I love to serve this salad warm, with the flavors gently combining on the tongue.
Makes 4-5 servings
Ingredient List:
- 2 pounds fingerling, purple or new potatoes, 1/2-inch cubes, do not peel
- sea salt
- 10-12 ounces green beans, trimmed
- 1 small red onion, finely diced
- 10-12 green olives, pitted, quartered
- 10-12 oil-cured black olives, pitted, diced
- 3-4 tablespoons capers, well drained
- 2-3 ripe tomatoes, diced, do not peel or seed
Dressing
- 2/3 cup extra virgin olive oil
- 3-4 shallots, finely diced
- 1/4 cup balsamic vinegar
- juice of  1/2 fresh lemon
- 2 teaspoons brown rice syrup
- 3-4 sprigs fresh flatleaf parsley, finely minced
- 2-3 stalks fresh basil, leaves removed, finely diced
- 1-2 basil sprigs, for garnish
- sea salt
Step By Step Instructions:
Bring a large pot of water to a boil. Add the potatoes, a pinch of salt and cook until just tender, 12-15 minutes. Drain and transfer to a mixing bowl. In the same water, cook the green beans until just tender, 2-3 minutes. Drain and add to the potatoes. Mix in red onions, olives and capers. Gently fold in tomatoes. Set aside.
To make the dressing, place oil and shallots in a small saucepan and cook over low heat for 3-4 minutes to soften the shallots. Remove from heat and whisk in balance of ingredients, adding only a light seasoning of salt–remember the salty flavors of the olives and capers. Allow dressing to cool for about 3 minutes before gently tossing it with the potatoes. Serve warm, garnished with whole basil sprigs.
