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
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Ingredients
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3
medium potatoes, peeled
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4 cups
water
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4
large tomatoes
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1/2
medium red or sweet onion, halved & sliced into rings
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1/2 cup
Sicilian Olives (Note: if unavailable, substitute kalamata)
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1 1/2 tablespoons
capers
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1 1/2 tablespoons
extra virgin olive oil
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1 1/2 teaspoons
red wine vinegar
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1 1/2 teaspoons
dried oregano
Directions
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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.
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Slice the potatoes into large chunks and place them in a large bowl with the tomatoes, olives, and capers. Toss together.
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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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