Insalata Pantesca (Sicilian Potato Salad)
Insalata Pantesca, or Sicilian potato salad, is a simple yet super flavorful dish that’s all about those Mediterranean vibes. With its mix of savory, tangy, and fresh ingredients, it’s a crowd-pleaser that always stands out on the table.
4
Ingredients
- 1 pound potatoes (any type of waxy potatoes)
- 1 pound pacchino tomatoes (or use cherry tomatoes)
- 1 medium red onion
- ½ cup black or green olives (pitted)
- ⅓ cup Pantelleria capers (or any type of capers)
- vinegar (as needed)
- basil (as much as you want)
- oregano (as much as you want)
- extra-virgin olive oil (as needed)
- salt & pepper (to taste)
Instructions
- Cut the potatoes into 1.5-inch chunks and cook them in plenty of salted water. Potatoes should be fork-tender but still hold their shape.
- Remove the potato chunks from the water with a slotted spoon and place them in a large mixing bowl. Allow to cool down.
- Meanwhile, prepare the veggies. Cut the cherry tomatoes into halves or quarters, and slice the onions. Add everything to the bowl.
- Rinse the capers under cold water to remove excess salt and add them to the bowl. Add also the olives and a bunch of basil leaves, tearing them with your hands.
- Add vinegar, drizzle with oil, and season with oregano, salt, and pepper to taste.
- Toss the salad until all ingredients are nicely coated with the light dressing.
- Adjust salt and pepper to taste and serve. Or let it rest for 10-15 minutes for the best flavor.
Tips & Notes
- Use waxy potatoes – They hold their shape and soak up the dressing without turning to mush.
- Rinse the capers – This removes extra salt and lets their briny flavor shine.
- Don’t skip the resting time – Let the salad sit for 10–15 minutes before serving so the flavors can meld together.
- Use good olive oil – It’s the star of the dressing, so go for the best extra-virgin olive oil you have.
- Serve at room temperature – The flavors pop more when it’s not straight from the fridge.
Nutrition
Calories: 213kcal