Insalata Pantesca | Italian Potato Salad Recipe

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!

Watch the Pasta Grammar video where we make this recipe here:

Serves 2.

For this recipe, you will need:

• 1 large russet potato

• 1/4 red onion, thinly sliced

• White wine vinegar (about 1/2 cup, or enough to submerge the onion)

• 8-10 kalamata olives, sliced

• 2 tbsp capers

• 20-30 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 35-45 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 30-60 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 3-4 days. Buon appetito!