Insalata Pantesca - Sicilian Potato Salad!
Directions
- 1Chop a red onion into thin, round discs.
- 2Chop a red onion into thin, round discs.
- 3Chop a red onion into thin, round discs.
- 4Place the chopped red onion in a bowl.
- 5Place the chopped red onion in a bowl.
- 6Place the chopped red onion in a bowl.
- 7Add a generous pinch of salt to the onions.
- 8Add a generous pinch of salt to the onions.
- 9Add a generous pinch of salt to the onions.
- 10Add three tablespoons of red wine vinegar to the onions.
- 11Add three tablespoons of red wine vinegar to the onions.
- 12Add three tablespoons of red wine vinegar to the onions.
- 13Massage the onions with your hands so the salt and vinegar coat them all.
- 14Massage the onions with your hands so the salt and vinegar coat them all.
- 15Massage the onions with your hands so the salt and vinegar coat them all.
- 16Wash the tomatoes well and cut them in half.
- 17Wash the tomatoes well and cut them in half.
- 18Wash the tomatoes well and cut them in half.
- 19Add the cut tomatoes to the bowl with the onions.
- 20Add the cut tomatoes to the bowl with the onions.
- 21Add the cut tomatoes to the bowl with the onions.
- 22Add capers to the bowl.
- 23Add capers to the bowl.
- 24Add capers to the bowl.
- 25Add olives to the bowl.
- 26Add olives to the bowl.
- 27Add olives to the bowl.
- 28Add loads of fresh basil to the bowl.
- 29Add loads of fresh basil to the bowl.
- 30Add loads of fresh basil to the bowl.
- 31Add loads of dry oregano to the bowl.
- 32Add loads of dry oregano to the bowl.
- 33Add loads of dry oregano to the bowl.
- 34Let the mixture marinate for about ten minutes.
- 35Let the mixture marinate for about ten minutes.
- 36Let the mixture marinate for about ten minutes.
- 37Peel the skin off the boiled and cooled potatoes.
- 38Peel the skin off the boiled and cooled potatoes.
- 39Peel the skin off the boiled and cooled potatoes.
- 40Chop the peeled potatoes into bite-sized pieces.
- 41Chop the peeled potatoes into bite-sized pieces.
- 42Chop the peeled potatoes into bite-sized pieces.
- 43Add the chopped potatoes straight into the bowl with the rest of the ingredients.
- 44Add the chopped potatoes straight into the bowl with the rest of the ingredients.
- 45Add the chopped potatoes straight into the bowl with the rest of the ingredients.
- 46Finish with a generous drizzle of good quality extra virgin olive oil.
- 47Finish with a generous drizzle of good quality extra virgin olive oil.
- 48Finish with a generous drizzle of good quality extra virgin olive oil.
- 49Add a good pinch of salt to the salad.
- 50Add a good pinch of salt to the salad.
- 51Add a good pinch of salt to the salad.
- 52Mix all the ingredients well.
- 53Mix all the ingredients well.
- 54Mix all the ingredients well.
- 55Serve the salad on a plate.
- 56Serve the salad on a plate.
- 57Serve the salad on a plate.
Ingredients
- 3 large potatoes
- 3 large potatoes
- 3 large potatoes
- 300 g pachino tomatoes or cherry tomatoes
- 300 g pachino tomatoes or cherry tomatoes
- 300 g pachino tomatoes or cherry tomatoes
- 1 large red onion
- 1 large red onion
- 1 large red onion
- 3 tbsp red wine vinegar
- 3 tbsp red wine vinegar
- 3 tbsp red wine vinegar
- 20 g fresh basil
- 20 g fresh basil
- 20 g fresh basil
- 2 tsp dry oregano
- 2 tsp dry oregano
- 2 tsp dry oregano
- 70 g green olives
- 70 g green olives
- 70 g green olives
- 2 heaped tsp capers
- 2 heaped tsp capers
- 2 heaped tsp capers
- Fine sea salt
- Fine sea salt
- Fine sea salt
- Freshly ground black pepper
- Freshly ground black pepper
- Freshly ground black pepper
- Extra virgin olive oil
- Extra virgin olive oil
- Extra virgin olive oil
Equipment
knifecutting boardbowlspoonfork
Tips
- This salad is delicious as it is, but also well served with chicken, fish, steak, or legumes.