Mary Beth Clark

Culinary Educator · Consultant · Author

Sicilian Potato Salad with Onions, Capers, Oregano, and Lemon Zest

Insalata di Patate Siciliana con Cipolle, Capperi, Origano, e Scorza di Limone

Sicilian Potato Salad is the Italian classic combination of cooked potatoes garnished with raw red onions, capers, and fresh lemon. Many of us are used to seeing sticky mounds of boiled potatoes tossed with mayonnaise and hard-boiled eggs. Don't let the simple appearance of Sicilian Potato Salad fool you. It is so light and refreshing on a warm, humid day. Simple and inexpensive to make, fresh lemon juice and olive oil are a welcomed change to heavy dressing especially during summer!

Potatoes in Italy are usually yellow in color with a rich taste and creamy texture. Make this dish with new young potatoes – a real treat!  Or use Yukon Gold or Finnish yellow potatoes if European yellow potatoes are unavailable. * An important chef's tip is to slice raw potatoes then cook them rather than the reverse. Trying to make neat, clean slices after cooking can cause cooked potatoes to fall apart. I like to use a broad pan, rather than a narrow tall pot, for cooking potato slices.

Vary proportions according to your preference. Serve slightly chilled as an antipasto or side dish. Sicilian Potato Salad is excellent paired with roasted or grilled fish or shellfish, as well as grilled vegetables, meats, and poultry.

New or yellow potatoes
Red onions, thinly sliced
Pickled capers, rinsed and drained
Fresh or dried oregano
Fresh grated lemon zest

Extra-virgin olive oil
Fresh lemon juice or white wine vinegar
Freshly ground black pepper

Potatoes: Leave the skin on or peel. Cut into 1/4-inch (6-cm) thick slices. Either steam or boil the sliced potatoes, drain, and chill. Spread out on a serving platter, arrange sliced red onion rings on top. Sprinkle capers, oregano, and lemon zest over.

Drizzle with olive oil, spritz with lemon juice or vinegar, then season to taste to salt and pepper.




This function has been disabled for Mary Beth Clark.

Skip to content