Potato salad

Preparation

1. Cook the potatoes
Wash the potatoes and boil them with their skins in lightly salted water for 25–30 minutes, until tender but still firm. Drain, let them cool slightly, then peel and cut into cubes or slices.

2. Prepare the other ingredients
Wash the tomatoes and cut them into wedges or small cubes, removing excess juice. Drain the giardiniera very well from the oil.

3. Assemble the salad
In a large bowl combine the potatoes, tomatoes and giardiniera.
Add the dried onions in cooked grape must, distributing them evenly to give the salad a caramelized sweet-and-sour note.

4. Season
Adjust with salt and pepper, drizzle with extra virgin olive oil and, if desired, add one of the optional seasonings.

5. Rest and serve
Let the salad rest for about 10 minutes before serving so the flavors can blend.

🍽️ Flavor note
The contrast between the sweetness of the cooked must, the acidity of the tomatoes and the aromatic crunch of the giardiniera makes this potato salad balanced and interesting even without additional ingredients.