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Sicilian Potato Salad (Insalata Pantesca)

Potato salad is the one dish everyone puts on their plate when it’s at the table. Most potato salads I’m used to eating has always been mayonnaise based, and those are delicious. This Sicilian potato salad has no mayonnaise and is a nice fresh take on what most people may be used to eating. It’s from the island of Pantelleria in Sicily. It’s briny, fresh, colourful and light. The perfect Sicilian summer salad. Now, I usually wouldn’t grab a piece of bread with a mayo based potato salad but with this one because of the oil and other ingredients, it just makes sense. So, grab a piece of bread and enjoy this perfect potato salad.


Recipe by Mark Calaminici | Food Loves Company

Series 2-4


2 1/2 lbs potatoes

1/2 small to medium red onion, thinly sliced or chopped

Red or white wine vinegar, enough to submerge the onions

1/2 to 1 cup Taggiasca, kalamata or castelvetrano olives, pitted, chopped or sliced in half

1 pint cherry tomatoes, sliced and quartered

2 tbsp. capers, drained or rinsed is optional

Salt, to taste

Dried oregano, to taste

Freshly cracked pepper, to taste

Chili flakes, to taste

Fresh basil, torn, to taste

Extra virgin olive oil, to taste


1. For the potatoes:

If boiling: In salted boiling water, cook the potatoes until tender. Drain and allow to cool to room temperature. Peel and cut into bite size pieces. Place in a bowl.  If steaming: place potatoes in a steamer basket and steam until fork tender. The time depends on how large the potatoes are, about 40 minutes for both methods.

2. Add the onions to a bowl and submerge with vinegar for at least an hour. Drain and set aside.

3. Add all of the ingredients to the potatoes and mix to combine. Taste and adjust any seasonings. Place in the fridge to let the flavours mingle. Enjoy!


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