Insalata Pantesca (Sicilian Potato Salad)

Ingredients

• 1 lb (450g) 450g potatoes
• 8.8 oz (250g) cherry tomatoes
• 2 tablespoons capers
• 1 red onion ((we like to use a Tropea onion))
• ½ cup (70g) black olives ((can use black or green))
• 2 tablespoons white wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon oregano
• 1 small handful fresh basil
• Salt and pepper

Steps

1. 1

   Bring a pot of water to a boil and salt it well. Wash your potatoes then add them whole to the boiling water until cooked through. They’re done when you can insert a knife into the largest one easily (around 20 minutes).

2. 2

   Meanwhile, finely slice the onion and add them to a large mixing bowl with the vinegar. Let them sit while you prepare the rest of the salad.

3. 3

   Once cooked, remove the potatoes and let them sit until they are cool enough to touch. Peel them and roughly chop them then add them to a bowl.

4. 4

   Cut the tomatoes in half and add them to the bowl alongside the capers and olives. Add the oregano, torn basil and a good pinch of salt and pepper.

5. 5

   Finally, add the olive oil and toss everything together. Enjoy slightly warm or at room temperature.