Sicilian Potato Salad

This delicious potato salad is an old family recipe using ingredients we can all easily find at home.  It is excellent served warm or cold & even keeps well in the fridge for a week.  As an affordable, simple and versatile salad it is certainly a regular in our home.  If you want to make it a complete meal, add some chickpeas and more veggies such as cucumber, celery & red peppers.  Using different types of potatoes, onions and vinegars will also add variety to the flavours. 

Ingredients

• 500 ml Water
• 4 large potoatoes, peeled or unpeeled
• 1 large Onion, chopped
• small bunch of dill, snipped with scissors
• 15 ml Francesca's Herbs 
• S&P to taste
• 60 ml Olive Oil
• 120 ml Vinegar of Choice
• Fennel, 1 bulb sliced or other garnishes (optional)

Instructions

1. In a pot on high, boil the washed and chopped potatoes until they are easily pierced with a fork.  Drain the extra water.  Put back in the pot to add the rest of the ingredients.
2. Add onion, dill, Francesca's Herbs, S&P, Olive Oil, Vinegar and sliced fennel if available. 
3. Serve warm or cold.  

Notes

If you want to make it a complete plant based meal, add 1 can of chickpeas, drained.  Chop 2 mini cucumbers, 2 stalks of celery & 1 red pepper.