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Plate of Insalata Pantesca aka Sicilian Potato Salad

SICILIAN POTATO SALAD (INSALATA PANTESCA)

This authentic Sicilian Potato Salad (Insalata Pantesca) combines potatoes, tomatoes, olives, capers, oregano, olive oil, and vinegar for a fresh Mediterranean potato salad without mayonnaise.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Capers, Insalata Pantesca, Potato Salad, Potato Salad Recipe, Sicilian Potato Salad
Difficulty: Beginner
Servings: 4
Calories: 248kcal

Ingredients

  • 20 oz baby potatoes
  • 10 oz cherry tomatoes
  • 2 oz red onion
  • 3 tbsp evoo
  • 2 oz capers
  • 2 oz Italian black olives taggiasche
  • 1 tbsp vinegar red wine
  • ¼ cup vinegar to immerge onions
  • 1 pinch oregano
  • 1 pinch pepper
  • 1 pinch salt

Instructions

  • Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and cut into chunks.
  • Thinly slice the onion, cut the tomatoes, and rinse the salt-packed capers.
  • Whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
  • Add warm potatoes to a large bowl and toss to coat. Add tomatoes, onion, olives, and capers. Gently toss. Let the salad rest for 15–20 minutes.
  • Taste, adjust seasoning, and serve at room temperature.

Notes

  • Dress the potatoes while still warm, they will absorb better the flavors.
  • Use ripe tomatoes.
  • Rinse salt-packed capers thoroughly, until no salt is left.
  • Let the salad rest before serving.
  • Taste and adjust the vinegar at the end.

Nutrition

Calories: 248kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Sodium: 641mg | Potassium: 785mg | Fiber: 5g | Sugar: 4g | Vitamin A: 426IU | Vitamin C: 46mg | Calcium: 43mg | Iron: 2mg
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