Guest guest Report post Posted November 21, 2000 * 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. Quote Share this post Link to post Share on other sites