This mouth-watering Colomba potato salad, with their soft, light yellow flesh, has plenty of Mediterranean ingredients, perfect for a summer lunch!
Ingredients for 4 people
Colomba potatoes, 400g
Sliced cured ham, 100g
Baby artichokes in oil, 50g
Dried baby tomatoes, 50g
Red onion, 1
Capers, 2 tablespoons
Black olives, 50g
Dried oregano, to taste
Basil, to taste
Extra virgin olive oil, as required
Table salt, to taste
Black pepper, to taste
Preparation
Thoroughly wash the potatoes, peel them and boil them in plenty of boiling water for about 25-30 minutes, or until they are soft enough. In the meantime, peel, wash and cut the red onion into rings. When they are ready, drain the peeled potatoes and, once they have cooled down, cut them into pieces.
Take a large bowl and put the potatoes in. Add the red onion rings, black olives, baby artichokes in oil, 2 tablespoons of capers and several finely cut dried tomatoes. Season with extra virgin olive oil, table salt, black pepper and dried oregano to taste, then mix everything together well. Once you have plated up the Mediterranean salad, decorate with a nice slice of cured ham and some basil leaves.
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