Sicilian Potato Salad

Name: Sicilian Potato Salad (Insalata Pantesca)
Total time: 1 h
Cuisine: Italian
Ingredients: 2 pounds (900 g) russet potatoes, skins on; 1 red onion, thinly sliced; White wine vinegar; 12 ounces (340 g) cherry tomatoes, cut in half; 20 to 30 pitted Kalamata olives, cut in half; 1½ tablespoons (18 g) capers; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Dried oregano; Extra-virgin olive oil

Insalata Pantesca

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Italian Family Kitchen

By Eva Santaguida and Harper Alexander

Published 2024

About

This Sicilian potato salad is a far cry from the mayonnaise-laden version most of us are familiar with. It’s light, fresh, and tangy—perfect for a hot summer day. If you’re not a big fan of mayo, this is definitely a potato salad to try. It’s best served the next day, after a night in the fridge.

Ingredients

2 pounds (900 g) russet potatoes, skins on
1 red onion, thinly sliced

Europe
Italy
Sicily
Side dish
Vegan
Gluten-free

Method

Place the potatoes in a large pot of water. Bring the water to a boil and cook the potatoes for 30 to 45 minutes, depending on their size, until you can insert a sharp paring knife into the center; they should be a little firmer than if you were planning to mash them.
While the potatoes are boiling, place the onion in a medium bowl and fill with vinegar until t