Abruzzi Potato Salad

Abruzzi Potato Salad

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Lori Loucas


A unique Italian potato salad.


☆☆☆☆☆ 0 votes

20 Min
25 Min
Stove Top


  • 2 lb
  • 6
    hard boiled eggs, chopped
  • 1 c
    chives or scallions, chopped
  • 1/2 c
  • 1 1/2 tsp
    curry powder
  • 1/2 tsp
    cumin seeds
  • 1/2 tsp
    celery seeds
  • 1
    good splash dry white wine
  • ·
  • 1 small
    tomato, sliced into half-rounds
  • 1 Tbsp
    fresh flat leaf parsley, minced

How to Make Abruzzi Potato Salad


  1. boil the potatoes and peel while still hot. SAVE THE PEELINGS. While potatoes are still warm, splash the white wine over them.
  2. In a small bowl, combine the eggs, chives, mayonnaise, curry powder, cumin and celery seed. Season to taste with salt and pepper. Pour over the warm potatoes and gently toss to coat.
  3. Fry the chopped potaot peels in butter until brown and crispy.
  4. To serve, put the potato salad on a serving dish in a nice rounded mound. Surround with little heaps of fried peels alternating with sliced tomatoes. Sprinkle chopped parsley over all.

Printable Recipe Card

About Abruzzi Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Italian

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