I’ve had potato salads before. It is a classic dish for the summer. Last week at a Slow Food Campi Flegrei event at La Sibilla (Bacoli) I had a potato salad that was, oh, sooo good. A simple salad, prepared with simple fresh ingredients. I asked RestitutaSomma (La Sibilla) what made this simple salad so special.
We’ve all made potato salad before…the ingredients are basic: potatoes, tomatoes, green bell peppers, anchovies, black olives, arugula salad, olive oil, and salt to taste. A couple of things she shared with me that gave this salad its kick. First, after you boil the potatoes, it is important that you peel them when they are hot. Don’t cool them down! In fact, she runs her fingers under cold water instead of the potatoes to help her with the process. Afterwards, she cuts them into cubes, seasons them with salt and olive oil and lets it cool. Then when the seasoned potatoes are cool, only then does she add the fresh produce. She mixes it up, and there you have it….Simple, straightforward, full of flavor. The perfect summer recipe.