Every time someone mentions potato salad, they tell me a different recipe than what I prepare. It was different in Sicily, too, when my friend and I were there and attended my very first Thanksgiving dinner. It’s interesting to me to see a recipe’s versions vary throughout different regions and countries of the world.
6-8 medium sized potatoes
3-5 scallions or onions (depends on the size and on how much of it you want to add, really)
Extra Virgin Olive Oil
salt & pepper
Boil the potatoes, then peel and dice them into a large salad bowl. Peel and dice scallions or onions, add them to the potatoes.
Season to taste with salt, pepper, and toss while sprinkling Extra Virgin Olive Oil.
Serve as a side dish with basically any kind of meat and fish; or make it into a course on its own.
Depending on the season – we use scallions from Spring to Autumn, and red onions during Winter months.
For a lighter summery version, chop and add some garden-fresh vegetables such as carrots, celery, tomatoes, cucumber, peppers, radishes, and green beans.
When we want this salad as something more consistent but still a meal in and of itself, we usually prepare it with a mix of homemade mayonnaise and a couple tablespoons of sour cream for dressing, and toss with that instead of the oil.
So this is/these are my versions of Potato Salad. What is yours? Please tell me in the comments, or leave a link to your recipe – I’m looking forward to trying them out!