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Insalata Pantesca

by Kate Mate (follow)
Kate Mate
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This recipe comes from a place called Panterilla in Italy, it is about 100 kilometres from Sicily. Insalata Pantesca is a potato salad that has capers and olives and other tasty things I wouldn't expect to find in there.

Insalata Pantesca
Insalata Pantesca

Preparation Time: 50 minutes
Cooking Time: 30 minutes
Serves: 4-6 people as a side dish

3 potatoes washed and peeled
3 large tomatoes washed
4 tablespoons of black olives sliced
2 tablespoons of capers drained and rinsed
1 small red onion thinly sliced
1/2 teaspoon of dried oregano
50 ml balsamic vinegar
50 ml olive oil
Salt and pepper to taste

In a large pot filled with boiling water, cook potatoes on high for 30 minutes.
Cut the tops off of the tomatoes and dice it into large chunks.
In a large mixing bowl, add tomatoes, olives, capers, oregano.

Tomato and olive mix
Toss the tomato mix through before adding potatoes

When the potatoes are cooked, drain and place in the fridge for at least 10 minutes to cool.
When cool, slice the potatoes into thin slices.
Add potatoes to the bowl with the tomato mix; season with salt and pepper and toss lightly.
To serve spoon the potato salad into a serving bowl.
In a small bottle or jar, mix the olive oil and balsamic.
Drizzle balsamic mixture to your liking over the salad and serve.
If you are not vegan or vegetarian this is nice with some roast chicken.

Roast chicken and salad
Roast chicken and Insalata Pantesca

#Gluten Free
#Dairy Free
I like this Recipe - 6
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