Nothing is easier to prepare than potato salad. It is liked by almost everybody and it is fulfilling, nutritious and healthy if it is not overloaded with condiments. Potatoes can be prepared without complicated cooking techniques or equipment: just boil or bake them to make delicious morsels. When you add olive oil, a few drops of vinegar and salt, it is the birth of a side dish or condiment. As a child, it was my preferred meal as a first and second course.

In Palermo, toward the end of spring and during the summer all fruit stores sell boiled potatoes and next to them they display boiled string beans. Usually, every two pounds of potatoes are paired with one pound of string beans and dressed with chopped onions, olive oil, and vinegar to make a combination salad very popular in my hometown. Boiled or baked potatoes can be combined with eggs to make a complete meal: “frittata di uova e patate”, nothing more complete for nutritional value, economical and convenient. Plain boiled potatoes go well with any dish that comes with gravy.

Most kinds of potatoes are good for boiling. The Idaho potato called “russet” white or red which are common and recommended for boiling, so are the potatoes grown in the Eastern part of the U.S.A. In New York State, Long Island’s farms are big producers of potatoes that are excellent for boiling to make potato salads, mashed potatoes, and potato croquettes.