Pantescan Potato Salad

By • January 22, 2015 0 Comments

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Author Notes: On my trip to Pantelleria, I fell in love with the rustic, authentic Mediterranean food, which featured plant foods grown locally on the island. This simple potato salad, infused with flavors of olives and capers, was served at almost every meal. The heart-healthy fats found in extra virgin olive oil are a key feature of the Mediterranean diet and provide a mountain of health benefits. Sharon Palmer


Serves 8

  • 3 medium potatoes, peeled
  • 4 cups water
  • 4 large tomatoes
  • 1/2 medium red or sweet onion, halved & sliced into rings
  • 1/2 cup Sicilian Olives (Note: if unavailable, substitute kalamata)
  • 1 1/2 tablespoons capers
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons red wine vinegar
  • 1 1/2 teaspoons dried oregano
  1. Place the potatoes and water in a pot, cover, and bring to a boil over medium-high heat. Reduce the heat to medium and cook until tender but firm, about 25 minutes. Drain, remove, and let cool.
  2. Slice the potatoes into large chunks and place them in a large bowl with the tomatoes, olives, and capers. Toss together.
  3. Drizzle with the olive oil and vinegar and add the oregano. Toss to combine well. Serve immediately. (This salad is good served at room temperature or chilled.)

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