Pasquale’s Homemade Potato Salad

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It is BBQ season! Today I am sharing my delicious potato salad recipe. This is a perfect side dish to have at a BBQ or to bring over to a friend’s BBQ. Simple yet full of flavor!


  • 8 Yukon Gold Potatoes
  • 2 Tomatoes, on the vine stems removed
  • 1 Shallot, thinly sliced
  • 2 Garlic Cloves, minced
  • 2 oz. Capers
  • 2.8 oz. Anchovies, drained
  • 5 oz. Kalamata Olives, in brine, drained and pitted
  • 1 Tbsp. Oregano
  • Handful of Parsley, chopped
  • 3 Tbsp. Pinot Grigio Wine Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • Salt and Black Pepper, to taste

Begin by boiling the whole potatoes for about 30 min. Drain and let cool before peeling the potatoes. Cut into cubes.

For the tomatoes, remove the stems and then cut each in half. Slice each half into four equal wedges.

In a large salad bowl, add in the garlic, shallots, anchovies, olives, and capers. Mix together, allowing the shallot slices to break apart and to break apart the anchovies.

Place the potatoes and tomatoes into the salad bowl. Add the oregano, parsley, salt, black pepper, vinegar, and olive oil. Lightly toss the salad to mix the ingredients without breaking the potatoes.

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  • Pasquale Sciarappa

    Chef Pasquale Sciarappa grew up in Orsara di Puglia, Italy, and brought his recipes and stories to America. Follow him on YouTube and Facebook

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