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–+ servings
Colorful potato, olive, and caper salad with cherry tomatoes, red onion, cucumber, and fresh basil served in a large bowl on a striped blue tablecloth.

L’insalata eoliana di Maurizia - Maurizia's Potato, Olive, and Caper Salad

Maurizia’s Potato, Olive, and Caper Salad is a delightful dish from the Aeolian Islands, blending the simplicity of waxy potatoes, juicy cherry tomatoes, and fragrant basil with the distinct flavors of local capers and olives. This salad is perfect as a light vegetarian main or a flavorful side, and it benefits from being prepared in advance to allow the ingredients to meld beautifully. The optional granella di capperi adds a crunchy, aromatic finish that elevates this simple yet satisfying dish.

Ingredients

  • 8 waxy potatoes about 1 kg/2 lb 3 oz, peeled and left whole
  • 60 g 2 oz large salted capers (or capers in brine)
  • ½ red onion, sliced into half moons
  • 16 cherry tomatoes, cut into quarters lengthways
  • 1 large cucumber, peeled and sliced into pieces a similar size to the tomatoes
  • handful of good-quality olives black or green, cut in half and pitted
  • handful of basil leaves, roughly torn if large
  • ½ teaspoon dried oregano
  • sea salt
  • 4 tablespoons good-quality
  • olive oil
  • 1 tablespoon granella di capperi from Sapori Eoliane, optional

Instructions

  • Cook the potatoes in a large saucepan of salted boiling water for about 20 minutes until you can easily pierce them with a fork. Drain. For the best textural result, do this 4–5 hours before assembling the salad to allow the potatoes to cool completely.
  • Meanwhile, if you are using salted capers, rinse them in room-temperature water and leave to soak for at least 2 hours, preferably 6 hours. Use plenty of water so they are fully submerged. Change the water four times to be sure you have washed all the salt off.
  • About 20 minutes before you assemble the salad, soak the onion in a bowl of cold water to mellow the flavour.
  • Cut the potatoes into bite-sized chunks and arrange on a large serving dish. Add the drained capers – Maurizia recommends giving them a squeeze with your hands first to make sure you’ve drained all the water. Add the onion, tomatoes, cucumber, olives, basil and oregano, followed by a good pinch of salt and a generous drizzle of olive oil. Toss well, then let the salad sit for an hour if possible to allow the flavours to come together and amalgamate.
  • If you have any, sprinkle over a tablespoon of granella di capperi just before serving to add a bit of crunch.