Insalata Pantesca (Sicilian Potato Salad)
User Reviews
5.0
3 reviews
Excellent
Insalata Pantesca (Sicilian Potato Salad)
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Insalata Pantesca is a beautiful, fresh salad from the island of Panterellia, Sicily. Made with potatoes, capers, olives and tomatoes, Sicilian oregano and a simple zingy dressing. So easy and delicious!
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Ingredients
- 1 lb (450g) 450g potatoes
- 8.8 oz (250g) cherry tomatoes
- 2 tablespoons capers
- 1 red onion (we like to use a Tropea onion)
- ½ cup (70g) black olives (can use black or green)
- 2 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon oregano
- 1 small handful fresh basil
- salt and pepper
Instructions
- Bring a pot of water to a boil and salt it well. Wash your potatoes then add them whole to the boiling water until cooked through. They’re done when you can insert a knife into the largest one easily (around 20 minutes).
- Meanwhile, finely slice the onion and add them to a large mixing bowl with the vinegar. Let them sit while you prepare the rest of the salad.
- Once cooked, remove the potatoes and let them sit until they are cool enough to touch. Peel them and roughly chop them then add them to a bowl.
- Cut the tomatoes in half and add them to the bowl alongside the capers and olives. Add the oregano, torn basil and a good pinch of salt and pepper.
- Finally, add the olive oil and toss everything together. Enjoy slightly warm or at room temperature.
Notes
- Boiling the potatoes - boiling the potatoes whole in their skins helps to retain the flavour BUT you can peel and chop them if you're short on time (they'll cook a lot faster). Just make sure to drain and let them steam for a few minutes so the water evaporates. Prepping in advance/leftovers - you can prep this whole salad in advance and keep it in the fridge for up to 3 days. Enjoy at room temperature. Serving suggestions - this salad is delicious on its own as a light lunch or dinner but also goes really well with chicken or fish such as salmon. You can also add some canned tuna (canned in olive oil works best) to the salad as a variation. Quantities - you can add more or less of the ingredients to your own preference (more tomatoes, less olives etc).
- Boiling the potatoes - boiling the potatoes whole in their skins helps to retain the flavour BUT you can peel and chop them if you're short on time (they'll cook a lot faster). Just make sure to drain and let them steam for a few minutes so the water evaporates.
- Prepping in advance/leftovers - you can prep this whole salad in advance and keep it in the fridge for up to 3 days. Enjoy at room temperature.
- Serving suggestions - this salad is delicious on its own as a light lunch or dinner but also goes really well with chicken or fish such as salmon. You can also add some canned tuna (canned in olive oil works best) to the salad as a variation.
- Quantities - you can add more or less of the ingredients to your own preference (more tomatoes, less olives etc).
Nutrition Information
Show Details
Calories
218kcal
(11%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
588mg
(25%)
Potassium
677mg
(19%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
443IU
(9%)
Vitamin C
39mg
(43%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 588mg | 25% |
| Potassium | 677mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 39mg | 43% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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