Sicilian Potato Salad (Pantelleria Salad) aka "Pantesca"
This isn’t your average potato salad—this Mediterranean beauty brings all the sunshine with tender potatoes, juicy cherry tomatoes, sweet red onions, briny olives, and those smug little salt-cured capers from Pantelleria. It’s the perfect dish for when you want to eat like you're on a Sicilian island but without leaving your backyard.
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.