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Pantelleria Potato Salad

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* Exported from MasterCook II *

 

Pantelleria Potato Salad

 

Recipe By : Red White and Greens/Faith Willinger

Serving Size : 4 Preparation Time :0:00

Categories : Italian Potatoes

Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound potatoes

1 tablespoon sea salt

1 pound tomatoes

1 large red onion

3 tablespoons capers

1/4 cup black or green olives -- optional

1 tablespoon wine vinegar

1/4 cup extra virgin olive oil

1 teaspoon dried Sicilian oregano (or fresh if you

can't find quality dried oregano)

freshly ground pepper

 

1. Place the potatoes in a large pot and add water to completely

cover. Add 1 Tbsp salt and boil potatoes for 20-30 minutes or until

tender when pierced with a toothpick. Drain the potatoes, peel while

still warm, and cool.

 

2. Cut the tomatoes in half and squeeze in a sieve over a small bowl,

pressing contents to extract juice. Save juice for another purpose.

Cut seeded, juiced tomatoes into chunks.

 

3. Cut the onion in half, then into 1/4 " thick slices.

 

4. Slice the potatoes 1/2 " thick or into chunks.

 

5. Rinse the capers to eliminate excess salt. Toss the potatoes,

onions, tomatoes, olives, capers, vinegar, olive oil, oregano and

salt and pepper to taste and serve.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Tracking down recipes on the island of Pantelleria isn't

easy. Everyone I spoke to had a slightly different version of the

same dish and insalata pantesca is no exception. It's found with

green or black olives or sometimes with no olives at all. I like to

cut the tomatoes and potatoes into chunks although most island cooks

prefer them sliced. And althought it's usually assembled at the last

minute I like to prepare this salad at least 30 minutes before

serving so that the vegetables marinate in the extra virgin, wine

vinegar, and oregano dressing. Don't bother with jars of supermarket

oregano. Fresh oregano is a better choice.

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