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5.0 from 3 votes

Insalata Pantesca (Sicilian Potato Salad)

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 218 kcal
Course: Salad
Cuisine: Italian

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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).
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Nutrition Information

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

% 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.