This Sicilian Potato Salad Is My Go-To Summer Side Dish

The only potato salad I knew growing up was the prepacked, mayo-laden stuff you find at most grocery store delis. It’s what graced our dinner table many summer nights and at family cookouts. 

But here’s the thing: I never actually liked it. It was too goopy and flavorless, so I generally skipped it for the tangy Italian vinaigrette-dressed macaroni salad. It took me until adulthood to realize that potato salad can be so much more. 

This Sicilian-inspired version isn’t your creamy classic. Instead, it’s bright and colorful, thanks to a combination of baby potatoes, green beans, and cherry tomatoes. A simple oregano vinaigrette ties it together, and quick-pickled red onion and lots of briny olives ensure it’s extra vibrant. 

What Makes This Potato Salad Sicilian

You might not find this exact recipe over in Sicily, but similar iterations are common in both Sicily and mainland Italy. Potatoes, green beans, and tomato are a timeless Italian pairing in the summer months. Using buttery Sicilian green olives—I love Castelveltranos—plus an herb-y oregano vinaigrette gives this salad lots of island flair.

Recipe Substitutions

There are many ways to play with this recipe. Here are just a few ideas:

• Swap some or all of the green beans with yellow wax beans if you spot them at your local farmers market for another layer of color.
• If you don’t have dried oregano, swap it for an equal amount of dried basil, rosemary, thyme, or Italian seasoning.
• Replace the green olives with purple olives like Gaeta or Kalamata, or try oil-cured olives, which have a chewy texture and a salty, earthy flavor.

How To Make This Potato Salad Ahead of Time

Like most potato salads, this one can be made ahead of time. The green beans will start to lose their bright green color after a day or two, though, so it’s best to not prepare it too, too far in advance. 

Make the salad up to a day ahead of time and cover and store it in the fridge. Before serving, let it come to room temperature then give it a taste. You’ll likely need to freshen it up with a bit more salt, pepper, vinegar, and olive oil since the potatoes will continue to absorb the dressing as it sits.

Summery Sides

• Bruschetta With Tomato and Basil
  
• Napa Cabbage Picnic Salad
• Easy Sauteed Zucchini
• Broccoli Salad

Boil the potatoes:

Place the potatoes and 1 tablespoon of salt in a large pot. Cover with cool water by 1 inch, then cover and bring to a boil over high heat. Uncover, reduce the heat to medium, and simmer until the potatoes are cooked through and easily pierced with a knife, about 10 minutes. Do not drain.

Quick-pickle the red onion:

Meanwhile, place the red onion in a large bowl. Pour the vinegar over the onions, toss to coat, and set aside.

Blanch the green beans:

When the potatoes are ready, add the green beans and continue to simmer until the green beans are bright green and crisp-tender, 1 to 2 minutes. Drain the potatoes and green beans in a colander. Rinse briefly under cold water until the potatoes are cool enough to handle but still warm.

Make the dressing:

Add the olive oil, oregano, remaining 1/2 teaspoon salt, and several grinds of black pepper to the bowl of quick-pickled onion and stir well to combine.

Assemble the salad:

Halve the potatoes, place them in the bowl, and toss to coat in the dressing. Add the green beans, tomatoes, and olives and toss well to combine. Let sit for 10 minutes to allow the vegetables to absorb some of the dressing, then taste and season with additional salt and pepper as needed. Enjoy warm or at room temperature.

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