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Home > Pantescan Potato Salad

  1. 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.
  2. Add the sliced tomatoes, red onion, olives and rinsed capers to the bowl.
  3. 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

Active time: 
5 minutes
Yield: 
4 Servings
Nutrition: 
Calories: 200, Total Fat: 5g, Saturated Fat: 0.5g, Sodium: 230mg, Carbohydrate: 37g, Fiber: 6g, Protein: 5g
Author: 

Recipe courtesy of Elizabeth Minchilli [1], an Oldways photo.

Show on WGC.org?: 
Diet: 
Mediterranean DietVegetarian & Vegan Diet
Recipe tags: 
Quick & Easy Affordable
Course: 
Salads
Dietary choice: 
Vegetarian Vegan Gluten-free
Rating: 
Average: 5 (2 votes)

Source URL: https://oldwayspt.org/recipes/pantescan-potato-salad

Links
[1] http://www.elizabethminchilliinrome.com/2012/09/caponata-insalata-pantelleria/