This classic Italian potato salad comes from the Sicilian island of Pantelleria. Unlike heavier mayo-laden versions, this potato salad is fresh, tart, and refreshing!
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Insalata Pantesca Recipe
Makes: 2 servings
For this recipe, you will need:
- 1 large russet potato
- ¼ red onion, thinly sliced
- White wine vinegar (about ½ cup, or enough to submerge the onion)
- 8 to 10 kalamata olives, sliced
- 2 tablespoons capers
- 20 to 30 grape tomatoes, halved
- Salt
- Fresh black pepper
- Dried oregano
- Extra virgin olive oil
Place the potato (skin on) in a pot and cover with water. Bring to a boil and cook for 35 to 45 minutes, or until just tender enough that you can insert a paring knife into the center. Drain and let cool to the touch.
Meanwhile, submerge the onion slices in vinegar and let sit for 30 to 60 minutes. Drain them.
When the potato is cool, carefully peel it with a paring knife and cut it into medium chunks. Place these in a large bowl and add the onion, olives, capers and tomatoes. Season with salt, pepper and oregano to taste. Finish with a generous drizzle of olive oil.
Mix all together. Serve cold and store covered in the fridge for up to 3 to 4 days.
Buon appetito!
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