Pantescan Potato Salad

One of my favorite food memories while traveling was my trip to Pantelleria, in the Sicilian Islands of Italy. I fell in love with the authentic Mediterranean flavors of this rustic food tradition, which features many plant foods grown locally on the island, including the ingredients for this recipe for Pantescan Potato Salad. Learn more about my take on the Mediterranean diet in Pantelleria here. This simple potato salad, infused with the flavors of olives and capers, is served at almost every meal in Pantelleira. 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. You can celebrate these healthful flavors at home with this easy vegan, gluten-free recipe you can prepare with 7 ingredients (not including pantry staples) in about 30 minutes.

Pantescan Potato Salad

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• Author: The Plant-Powered Dietitian
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This classic, traditional potato salad hails from Pantelleria in the Sicilian Islands of Italy. You can make this delicious, healthy, Mediterranean-style recipe in about 30 minutes with only 7 ingredients.

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Ingredients

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• 3 medium thin-skinned potatoes (1 pound total)
• 4 large tomatoes, sliced into wedges
• ½ red or sweet onion, sliced into rings
• ½ c Sicilian or Kalamata olives, drained
• 2 tablespoons capers, rinsed, drained
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh, chopped oregano or 2 teaspoons dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt (optional)

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Instructions

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. Peel and slice the potatoes into slices and place them in a large bowl or large salad bowl, along with the tomatoes, onions, olives, and capers. Toss together gently.
3. Drizzle with the olive oil and vinegar and add the oregano, salt (if desired), and black pepper. Toss gently to combine. Serve immediately. (This salad is good served at room temperature or chilled.)

Notes

Use ripe red tomatoes or heirloom tomatoes, which are featured here. I grew these heirloom beauties in my garden! Grab my free home gardening toolkit here.

This recipe is adapted from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes Copyright © 2014 Sharon Palmer

• Prep Time: 8 minutes
• Cook Time: 25 minutes
• Category: Salad
• Cuisine: Mediterranean, American

Nutrition

• Serving Size: 1 serving
• Calories: 148
• Sugar: 4 g
• Sodium: 162 mg
• Fat: 4.5 g
• Carbohydrates: 26 g
• Fiber: 4 g
• Protein: 3 g

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