Sicilian Potato Salad

This potato salad is the perfect pot luck addition to any summer picnic because it doesn't need to stay refriferated. In Sicily it gets HOT in the summer, so Sicilians know a thing or two about cooking seasonally to account for the heat. Trust me you'll start to crave this purely vegan salad, which is a great side dish for any grilled meat or fish!

Ingredients:

·      2-3 russet potatoes

·      1 small red onion or shallot (sliced thin)

·      1 package fresh Castelvetrano green olives

·      1 package fresh cherry tomatoes (cut in half)

·      1 fresh fennel bulb (sliced)

·      2T capers

·      3 T red wine vinegar

·      Fresh basil

·      Olive Oil

·      S&P to taste

To Make:

Spread the onion in a wide bowl and sprinkle it with the red wine vinegar and some salt to pickle it. Toss it gently and let sit.

Meanwhile cook the potatoes and then peel and chop into bite size pieces.

While the potatoes are cooking add the olives, capers, and tomatoes to the onion mixture.

Cut up a handful of the basil and add it to the mixture.

Add the potatoes when ready, S&P to taste and drizzle a hefty amount of olive oil.

Optional:

To get more protein into this salad you can cook some lentils and in at the end, or a can of drained and rinsed garbanzo beans.