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Pantescan Potato Salad – Sharon Palmer, The Plant Powered Dietitian

One in every of my favourite meals reminiscences whereas touring was my journey to Pantelleria, within the Sicilian Islands of Italy. I fell in love with the genuine Mediterranean flavors of this rustic meals custom, which options many plant meals grown regionally on the island, together with the elements for this recipe for Pantescan Potato Salad. This easy potato salad, infused with the flavors of olives and capers, is served at virtually each meal in Pantelleira. The center-healthy fat present in further virgin olive oil are a key characteristic of the Mediterranean food plan and supply a mountain of well being advantages. You’ll be able to have a good time these healthful flavors at residence with this simple vegan, gluten-free recipe you’ll be able to put together with 7 elements (not together with pantry staples) in about half-hour.




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Pantescan Potato Salad

  • Creator:
    The Plant-Powered Dietitian

  • Complete Time:

  • Yield:
    8 servings 1x

  • Food plan:


This basic, conventional potato salad hails from Pantelleria within the Sicilian Islands of Italy. You may make this scrumptious, wholesome, Mediterranean-style recipe in about half-hour with solely 7 elements.

  • 3 medium potatoes, peeled
  • 4 cups water
  • 4 giant tomatoes, slices into wedges
  • ½ medium pink or candy onion, halved and sliced into rings
  • ½ cup Sicilian olives, drained (see notes)
  • 1 ½ tablespoons capers, rinsed, drained
  • 1 ½ tablespoons further virgin olive oil
  • 1 ½ teaspoons pink wine vinegar
  • 1 ½ teaspoons dried oregano
  • Pinch salt (if desired)


  1. Place the potatoes and water in a pot, cowl, and produce to a boil over medium-high warmth. Cut back the warmth to medium and prepare dinner till tender however agency, about 25 minutes. Drain, take away, and let cool.
  2. Slice the potatoes into giant chunks and place them in a giant bowl with the tomatoes, onions, olives, and capers. Toss collectively.
  3. Drizzle with the olive oil and vinegar and add the oregano. Toss to mix nicely. Serve instantly. (This salad is sweet served at room temperature or chilled.)

  • Prep Time: 8 minutes
  • Cook dinner Time: 25 minutes
  • Class: Salad
  • Delicacies: Mediterranean, American


  • Serving Dimension: 1 serving
  • Energy: 148
  • Sugar: 4 g
  • Sodium: 162 mg
  • Fats: 4.5 g
  • Carbohydrates: 26 g
  • Fiber: 4 g
  • Protein: 3 g

Key phrases: vegan salad, simple vegan salad, wholesome vegan salad, vegan potato salad, pantescan potato salad

For extra hearty salad recipes, try a few of my favorites:

French Inexperienced Lentil Salad with Cherry Tomatoes
Heat Citrus Barley Salad
Inexperienced and Gold Brown Rice Salad

Learn extra about touring in Sicily in my weblog right here.

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