Potato summer salad (Sicilian flavours)


Roasted new potatoes mingle with tangy marinated onions, savory Kalamata olives, zesty capers, and tender artichoke hearts. Tossed with fresh tomato and fragrant basil, this dish is a tribute to Sicily’s culinary tradition. A drizzle of extra virgin olive oil brings it all together, creating a simple yet delicious symphony of tastes.

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 2



🌱0.5 kg new potatoes

🌱1 red onion

🌱For the marinade: 2 Tbsp apple cider vinegar, 50 ml water, and 1 Tbsp agave syrup

🌱1 garden-fresh tomato

🌱100 g Kalamata olives

🌱50 g capers

🌱1/2 tsp dried basil (or use fresh)

🌱50 g artichoke hearts

🌱Salt and pepper to taste

🌱Olive oil for drizzling

How to Prepare:

  • Begin by cutting the new potatoes into bite-sized cubes; you can leave the skin on for added flavor and texture.
  • Spread the potato cubes on an oven tray lined with parchment paper.
  • Lightly spray the potatoes with olive oil and season with a sprinkle of salt.
  • Toss the potatoes to coat them evenly, then bake until they turn a golden-brown hue.
  • Meanwhile, finely slice the red onion.
  • Create a marinade by mixing water, apple cider vinegar, and agave syrup.
  • Pour the marinade over the sliced onion, allowing it to mellow and soften.
  • Let the onion marinate while the potatoes finish baking.
  • Once the potatoes are beautifully roasted, transfer them to a spacious bowl.
  • Introduce the Kalamata olives, capers, artichoke hearts, freshly cubed tomato, drained marinated onion, basil (dried or fresh), a pinch of salt, a dash of pepper, and a drizzle of extra virgin olive oil.
  • Enhance the dish by pairing it with a protein or serve it on its own. Delight in the symphony of flavors and textures. Enjoy!


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