Insalata Pantesca (Pantelleria Style Potato Salad)
This insalata pantesca is a lovely salad made with creamy potatoes, seasonal tomatoes, onion slices, briny capers, and black olives tossed in a simple dressing of olive oil and vinegar. It’s fresh, vibrant and makes an amazing side dish, light lunch or even a light dinner in the summer.
Servings: 4
Calories: 424kcal
Ingredients
- 2 pounds potatoes red-skinned or Yukon gold, scrubbed
- 1 small red onion thinly sliced
- 1 pint cherry tomatoes halved
- 3 tablespoons red wine vinegar
- Kosher salt
- Freshly ground black pepper
- ½ cup black olives Kalamata or oil-cured, pitted and roughly torn
- 3 tablespoons salted capers soaked and drained
- 2 teaspoons dried oregano or 2 tablespoons fresh oregano leaves
- 6 tablespoons extra virgin olive oil plus more for drizzling
- ½ cup fresh basil leaves torn
Instructions
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt, then bring to a boil.
- Reduce the heat and simmer until just tender when pierced with a knife, about 20 minutes depending on size. Drain, then add back to the pot and let them steam to dry out and cool off.
- If using salted capers, soak them in a bowl of cold water, changing it every few minutes, then drain.
- While the potatoes cook, place the sliced onion and cherry tomatoes in a bowl with the red wine vinegar and a pinch of salt. Let it sit while you prepare the rest.
- When the potatoes are cool enough to handle, peel the skins then cut them into large chunks.
- Add them to the bowl with the cherry tomatoes and onions, then add the olives, capers and oregano.
- Drizzle with olive oil, then season generously with salt and pepper and add the basil leaves.
- Gently toss everything together, taking care not to break up the potatoes too much. Taste and adjust the seasoning with more salt, pepper, or vinegar as needed.
- Let the salad sit at room temperature for at least 10 minutes before serving so the flavors can meld together.
- Serve slightly warm or at room temperature with more olive oil drizzled over top if desired.
Notes
- Always boil potatoes whole for a creamier texture.
- Use salted water to infuse flavor during cooking.
- Let onions and tomatoes macerate with vinegar first to build the simple zingy dressing.
- Toss gently to avoid breaking potatoes into mush.
- Serve at room temperature for peak flavor.
Nutrition
Calories: 424kcal | Carbohydrates: 49g | Protein: 7g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 459mg | Potassium: 1288mg | Fiber: 8g | Sugar: 6g | Vitamin A: 833IU | Vitamin C: 75mg | Calcium: 80mg | Iron: 3mg
