Cassie’s Ruminations

Calabrian Potato Salad

I got this great recipe from It’s All Gouda. This is a Southern Italian take on potato salad – no mayo or mustard involved, just potatoes, tomatoes, fresh herbs, and a simple vinaigrette. I omitted the onion as raw onions give me migraines, so my version of the recipe is below. I very much enjoyed this fresh and light salad.

Calabrian Potato Salad
Serves 4-6

3 large potatoes (about 2 pounds), boiled, then peeled and sliced into ¼ inch thick rounds (yes, sliced, yes, that thick)
3 large or 5 smaller on the vine tomatoes (about ¾ lb) , sliced into ¼ inch thick rounds
5 large fresh basil leaves, cut into a chiffonade (stack the leaves, gently roll them into a tube, and cut into little rolls which become ribbons when you unfurl them)
10 fresh oregano leaves, cut into a chiffonade
¼ cup extra virgin olive oil
⅛ cup white wine vinegar
½ tsp kosher salt
1 tsp freshly ground black pepper

In a large bowl, whisk together the olive oil, vinegar, salt, and pepper. Add the potatoes and tomatoes and toss to coat well. Add the basil and oregano and toss to combine. Let sit at room temperature for half an hour or so for the flavors to meld before serving. Store any leftovers in the refrigerator.