You know those dishes that taste like a vacation you can’t afford right now? Insalata Pantesca is one of them. Straight from Pantelleria, a tiny Sicilian island drifting between Italy and Tunisia, this Sicilian potato salad proves that even a humble spud can live its best Mediterranean life.
I first had it in a seaside trattoria where the potatoes were perfectly tender, the tomatoes were sun-kissed, and the capers had more attitude than I did. Toss in some red onion, olives, and a splash of good olive oil, and suddenly you’ve got a dish that screams Sicilian food without trying too hard. Whether you’re hosting an Italian dinner party or just need a break from sad desk lunches, this one’s a creative salad that earns its spot as a favorite.
Sicilian Potato Salad (Pantelleria Salad) aka “Pantesca”
Equipment
- Knife
- Cutting board
- Large pot
- Mixing bowl
- Small bowl
Ingredients
- 5 medium potatoes about 2 pounds
- 1 small red onion
- 1 cup cherry tomatoes halved (about 15)
- 2 tablespoons black olives pitted
- 1 tablespoon salt-packed capers rinsed
- A few fresh basil leaves
- ½ teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- Salt to taste
Instructions
- Boil the Potatoes: Place the potatoes in a pot of cold salted water. Bring to a boil and cook until just fork-tender but still firm, about 30–35 minutes. Drain and let them cool completely.5 medium potatoes
- Soak the Onion: Thinly slice the red onion and place it in a small bowl with the red wine vinegar. Let it sit for about 30 minutes to mellow the flavor.1 small red onion, 2 tablespoons red wine vinegar
- Prep the Veggies: While the onion rests, cut the cherry tomatoes in half and slice the cooled potatoes into chunks. Set aside.1 cup cherry tomatoes
- Assemble the Salad: Drain the onions and add them to a mixing bowl with the potatoes, cherry tomatoes, black olives, and capers.2 tablespoons black olives, 1 tablespoon salt-packed capers
- Add Herbs and Dress: Tear in the basil leaves, sprinkle with oregano, drizzle with olive oil, and add salt to taste. Gently toss everything together.A few fresh basil leaves, ½ teaspoon dried oregano, 3 tablespoons extra virgin olive oil, Salt
- Serve It Up: Serve chilled or at room temperature. Pairs great with grilled fish, steak, or just your summer mood.
Sicilian Potato Salad, But Make It Pantesca : Tips From Someone Who’s Definitely Eaten Too Much of It
So, you’re making Insalata Pantesca—aka the Sicilian potato salad that casually outshines every mayo-laden bowl at the BBQ. Good move. But before you dive in, here’s a rundown of my hard-earned wisdom after making this dish so many times I might as well have dual citizenship in Pantelleria.
🥔 Choose Your Potatoes Wisely, My Friend
Go for waxy potatoes like Yukon Gold or red potatoes. They stay firm and fabulous. Russets? They fall apart faster than your willpower at an Italian bakery.
🧅 Soak the Onion, Save Your Social Life
Don’t skip the red onion vinegar soak. It tames the bite, brings out sweetness, and saves your tastebuds (and anyone within kissing distance) from total destruction.
🍅 Tomatoes: Ripe or Bust
Use cherry tomatoes that are actually red and sweet—not those sad, grainy ones pretending to be in season. Bonus points if they’re sun-ripened. Extra bonus points if you grew them yourself. (Bragging rights included.)
🫒 Olive Drama
Use good-quality black olives. Preferably oil-cured or the kind that actually taste like olives, not rubber. This isn’t the time for basic sliced ones from a can.
🌿 Capers: Salted > Brined
The salted capers from Pantelleria? Chef’s kiss. Just rinse them well unless you’re aiming for a salt lick vibe. Brined ones work too, but they won’t have that same depth. (Still better than no capers at all—this isn’t a caper-shaming zone.)
🫙 Make It Ahead, Thank Yourself Later
This salad gets better as it sits. The flavors hang out, bond, get cozy. Let it chill in the fridge for an hour or two and it’ll taste like you actually planned dinner.
🔄 Swap Smart, Not Sad
No cherry tomatoes? Use heirloom chunks. No capers? A chopped gherkin can kinda fake it. Vegetarian-averse guests? Throw in some oil-packed tuna or anchovies. Want to make it a meal? Add boiled eggs. Basically, this salad is laid-back… like every good Sicilian nonna.
🎉 Presentation Points If You Care
Tear the basil with your hands (no knives allowed, Nonna’s rule). Serve it in a big rustic bowl like you just stepped out of a Pantelleria summer kitchen. Or eat it straight from the mixing bowl while standing at the counter—I won’t judge.
