Manicaretti: Italian Food Importers

Potato Salad with Regaleali olive oil, capers, and oregano

2 pounds Yukon Gold Potatoes, peeled and cut into 1 inch pieces
¼ cup Caravaglio Salted Capers, soaked in cold water, rinsed and drained well
1-tablespoon Sicilian oregano, Gangi Dante Oregano Vulgare Cavaliere
1 small red onion, cut in half, and then into thin half moon wedges
3 tablespoons Castello di Volpaia Red Wine Vinegar
½ cup Regaleali extra virgin olive oil
Ittica d’Or Sea Salt to taste
Freshly ground black pepper to taste

1) Place the cut potatoes in a 3 quart saucepan and cover with cold water. Add 1 tablespoon salt and set over high heat. Bring to a boil, reduce heat to medium and simmer just until the potatoes are tender. Immediately remove the potatoes from the heat and drain in a colander. Rinse the potatoes under cold running water for 1 minute. Allow to drain well; Place potatoes on a kitchen towel to absorb the extra moisture.

2) Place the cooled potatoes in a large bowl. Add the capers, oregano, and onion. Place the vinegar in a small bowl, add a large pinch of salt and a few grinds of pepper, stir to combine. Add the olive oil and whisk to combine. Add the dressing to the potatoes and toss to coat. Season with additional salt and pepper. Allow to sit for 1 hour before serving.

Serves 6

Jeff Bergman