- Bring a medium pot of water to a boil. Add the potatoes and cook until they are tender to the pierce of a fork, about 20 minutes. Drain. Once cool, peel and slice them into large chunks. Place in a large salad bowl.
- Add the sliced tomatoes, red onion, olives and rinsed capers to the bowl.
- Season with extra virgin olive oil and salt and sprinkle with fresh oregano.
Banner Image:
MED_PantescanPotatoSalad.jpg
Teaser Image:
MED_PantescanPotatoSalad.jpg
Ingredients:
3 medium potatoes
4 large tomatoes, sliced into wedges
1 small red onion, halved and sliced thinly
2 tablespoons (1 ounce) of capers in oil, rinsed
10 olives
1 tablespoon extra virgin olive oil
Fresh oregano leaves to taste (can substitute dried)
Salt to taste
Nutrition:
Calories: 200, Total Fat: 5g, Saturated Fat: 0.5g, Sodium: 230mg, Carbohydrate: 37g, Fiber: 6g, Protein: 5g
Diet:
Mediterranean DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian Vegan Gluten-free
