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Insalata pantesca in a white ceramic bowl with potatoes, capers, black olives, tomatoes, and red onion

Insalata Pantesca: Sicilian Potato Salad from Pantelleria

A Sicilian room-temperature potato salad from Pantelleria, dressed with capers, olives, tomatoes, and red onion in good olive oil.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 800 g waxy potatoes (Yukon Gold or similar) scrubbed, unpeeled
  • 300 g ripe vine tomatoes or cherry tomatoes cut into wedges or halved
  • 40 g salt-packed Sicilian capers rinsed well under cold water
  • 80 g pitted black olives (Gaeta or Castelvetrano) halved
  • 1 medium (about 120 g) red onion thinly sliced
  • 4 tbsp extra virgin olive oil Sicilian preferred
  • 1 tsp dried Sicilian oregano or fresh if available
  • to taste fine sea salt taste capers first before adding
  • to taste black pepper
  • small handful fresh flat-leaf parsley optional, roughly chopped

Method
 

  1. Place the whole potatoes in a large saucepan, cover with cold salted water, and bring to a boil. Cook for 18-20 minutes until a knife slides in easily but the potato still holds its shape.
  2. While the potatoes cook, place the sliced red onion in a small bowl of cold water and leave for 10 minutes. Drain and pat dry with a paper towel.
  3. Rinse the salt-packed capers under cold running water for at least 30 seconds. Taste one - they should be pleasantly salty but not overwhelming. Set aside.
  4. Drain the cooked potatoes through a colander and let them cool for just 5 minutes - you want them warm, not hot. Peel them if you prefer (the skin slips off easily), then cut into rough 3 cm chunks.
  5. Transfer the warm potato chunks to a wide shallow bowl. Immediately pour over the olive oil and add the capers, then toss gently so every chunk is coated.
  6. Add the tomatoes, olives, drained red onion, and dried oregano. Toss again gently to combine without breaking the potato pieces.
  7. Taste and adjust salt. Add black pepper and parsley if using.
  8. Leave the salad to rest at room temperature for at least 20 minutes before serving. This resting time is not optional - it's when the flavors come together.

Notes

Salt-packed Pantelleria capers are worth seeking out at Italian specialty shops or online - their floral, less acidic flavor changes the character of the salad noticeably compared to jarred brined capers.