Friday, July 6, 2012

Mary's Insalata di Patate Italiana

Growing up in Brooklyn and being the product of Italian immigrants, we saw things a little different from the rest of the world. How most people prepared potato salad was totally not the way we prepared our potato salad.

All salad or insalata was prepared with olive oil and red wine vinegar. Potato salad was no exception to that rule. My mom prepared this delicious side dish during the summer months. It was always better the next day when the veggies had a chance to marinate. What a colorful dish, the Italian flag.

Mary's Insalata di Patate Italiana
  • 6 or 7 small boiled red potatoes, sliced
  • 1 small sweet onion, sliced thin
  • 1 lb of fresh green beans, cleaned and steamed
  • 2 large tomatoes, sliced
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/2 tsp of Oregano
  • Garlic Powder to taste
  • Salt and Pepper to taste
Let potatoes cool before slicing. (Leave the skin on if you prefer).
Add all of the ingredients into a glass bowl and toss with oil and vinegar. Sprinkle with spices, salt and pepper. Refrigerate for several hours before serving.

Note: Use a good red wine vinegar which is all we ever used. I don't even know when Balsamic vinegar happened. It was unheard of back then.


  1. I used to love a similar dish in Turkey. The potatoes weren't red, there were no tomatoes, and they used cilantro and marjoram instead of oregano.

    1. Sounds delish. I'd love to have the recipe.