A refreshing potato salad from the island of Pantelleria, combining tender potatoes with briny olives, capers, and fresh basil. A taste of Sicilian summer. A light and refreshing recipe for hot days.
Serves: 4 Prep time: 15 minutes Cook time: 20 minutes
Ingredients
- 800 g (1.75 lb) potatoes, waxy variety
- 2 ripe tomatoes, cut into chunks
- 100 g (3.5 oz) black olives (Gaeta or Taggiasca), pitted
- 2 tbsp capers, rinsed
- 1/2 red onion, thinly sliced
- A handful of fresh basil leaves
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- Salt and pepper, to taste
- A pinch of dried oregano
Instructions
- Cook the potatoes: Boil the potatoes whole, skin-on, in salted water until tender (about 20 minutes). Drain and let cool slightly.
- Cut: Peel and cut the potatoes into thick slices or chunks while still warm.
- Combine: In a large bowl, mix the potatoes with the tomatoes, olives, capers, and red onion.
- Dress: Whisk the olive oil, vinegar, salt, and pepper together, then pour over the salad. Toss gently.
- Finish: Tear the basil leaves over the top just before serving. Add a pinch of oregano if desired.
- Serve: Best enjoyed warm or at room temperature, letting the flavours mingle for 10–15 minutes before serving.
Tip: This salad tastes even better the next day, once the potatoes have fully absorbed the dressing. It can be served with fish, eggs or a steak.
