Patate Apparecchiate (Sicilian Potato and Onion Salad)

2 lbs potatoes, (such as Maris Piper or Russet)

1 large brown or white onion

½ cup green olives

2 tablespoons capers, jarred in brine

2 tablespoons white wine vinegar

1.5 teaspoons white sugar

1 teaspoon dried oregano

3-4 tablespoons olive oil

Salt and pepperTop of Form

• Peel the potatoes and cut them into medium to small-sized cubes. Put them in a bowl of cold water to soak for 10 minutes.
• Meanwhile, put the vinegar and sugar in a small bowl and set aside, then finely slice the onion.
• Drain the potatoes and dry them thoroughly in a clean kitchen towel.

• Add 3-4 tablespoons of olive oil to a large pan on a medium heat. Add the potatoes to the pan and fry them until slightly golden (about 20-25 minutes).

• Once golden, add the sliced onions with a good pinch of salt and pepper and stir to combine. Cover the pan with a lid and cook on medium-low until the potatoes and onions are cooked through (about 15-20 minutes). Give it a stir from time to time to make sure it doesn’t catch on the bottom.

• Uncover the pan and add the oregano, olives, capers and vinegar dressing. Stir until everything is combined then turn off the heat. Taste for seasoning and add more salt if needed.

• This dish is best served warm or at room temperature.