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Italian-American Potato Salad

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Angie Rito and Scott Tacinelli, chef/partners at the restaurant Don Angie in New York City, have a passion for Italian-American cooking, and this updated version of a potato salad topped with avocado is a great example. They suggest using only the innermost ribs and leaves of the celery—those with a pale yellow color—which have a clean celery flavor and are more tender and less fibrous than the outer stalks. Dressing the potatoes while they’re still warm ensures that they soak up plenty of the flavorful dressing.

Prep Time 25 minutes
Cook Time 15 minutes
Servings 4 to 6

Ingredients

  • 8 cups (64 fl. oz./2 l) cold water
  • 2 lb. (1 kg) red new potatoes, halved
  • Kosher salt and freshly ground black pepper
  • 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
  • 6 garlic cloves, grated on a Microplane
  • 1 Tbs. dried oregano
  • 1/4 tsp. red pepper flakes
  • 1 cup (5 oz./155 g) diced celery, inner ribs and leaves only (4 or 5 inner ribs), plus 1/4 cup (1/4 oz./7 g) leaves for garnish
  • 1 cup (3 oz./90 g) thinly sliced green onions
  • Grated zest of 1 lemon
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. red wine vinegar
  • 3/4 tsp. sugar
  • 1 avocado

Directions

In a pot over medium-high heat, combine the water, potatoes and 1/4 cup (2 oz./60 g) salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and transfer to a large bowl.

Meanwhile, in a sauté pan over medium heat, warm the olive oil. Add the garlic and 2 tsp. salt and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the oregano and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds, taking care to prevent burning.

Pour the olive oil–garlic mixture over the hot potatoes. Add the diced celery, green onions, lemon zest, lemon juice, vinegar and sugar. Using a wooden spoon or a rubber spatula, stir vigorously until some little bits of the potatoes break off and emulsify with the oil, creating a slightly creamy texture, about 1 minute. Most of the potatoes should remain intact.

Just before serving, halve and pit the avocado, then cut the flesh into 1/2-inch (12-mm) cubes. Gently fold the avocado into the potato salad. Season to taste with salt and black pepper.

Transfer the potato salad to a serving bowl or individual plates, garnish with the celery leaves and serve at room temperature. Leftover potato salad can be stored in an airtight container in the refrigerator for up to 4 days. Serves 4 to 6.

Reprinted from ©Italian American by Angie Rito and Scott Tacinelli with Jamie Feldmar, Clarkson Potter, 2021

 

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