Neapolitan Potato Salad
by Tarla Dalal
The Neapolitan style of cooking is characterised by the famous piazzaiola sauce. It consists of peeled, chopped and deseeded tomatoes, garlic, basil or marjoram and olive oil. It is served with pasta, grilled dishes and pizzas. Cooked potatoes with deseeded tomatoes, the Neapolitan way are a favourite Italian salad. This salad is like the one served in Naples which goes well as an accompaniment to a burger and is delicious just by itself. Chill this salad thoroughly before serving!
Neapolitan Potato Salad recipe - How to make Neapolitan Potato Salad
Preparation Time: Cooking Time: Total Time:
Serves 4.
3 to 4 medium potatoes
2 to 3 medium tomatoes
2 spring onions, sliced
1/2 cup grated mozzrella cheese or grated processed cheese
4 to 6 sliced stuffed green olives
1 tbsp olive oil or oil
1 large sized clove of ginger (adrak), chopped
6 to 8 basil leaves, chopped
salt and black pepper (kalimirch) powder to taste
- Main Procedure
- Boil the potatoes. Cut them into small cubes and chill thoroughly.
- Slice each tomato into 2 portions vertically. Remove the seeds and pulp and discard it.
- Cut the deseeded tomatoes into thin slices.
- Combine all the ingredients in a large bowl and mix well.
- Chill for at least an hour before serving so that the flavours blend well.
- Serve chilled.
| Energy | 134 cal |
| Protein | 4.4 g |
| Carbohydrates | 14.7 g |
| Fiber | 2.3 g |
| Fat | 6.6 g |
| Cholesterol | 5.8 mg |
| Vitamin A | 255.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 30.1 mg |
| Folic Acid | 23.8 mcg |
| Calcium | 99.8 mg |
| Iron | 1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 170.2 mg |
| Potassium | 246.2 mg |
| Zinc | 0.4 mg |
CB - I think you mean garlic when you say ginger in this recipe? Please rectify it. I tried a variation of this recipe with regular onions, lemon dill dressing and mayonnaise. It was awesome!