This Italian Potato Salad, also known as Insalata Pantesca, uses boiled yukon gold potatoes, quick pickled red onions, tomatoes, olives, capers and oregano. Thanks to the bright, briny mediterranean flavors, no mayo is required. It will become your new go-to potato salad!
I'm not the hugest fan of potato salads with mayo for some reason. I find them a bit too rich, and a lot of times, the flavors fall flat.
If you have the same feelings as me towards potato salads, then this insalata pantesca is for you. There's no mayo in sight, and the bright flavors of the pickled onions, olives and capers add such a depth of flavor that you won't even miss the mayo!
This potato salad is great served alongside some fried Italian chicken cutlets or steak pizzaiola.
Don't skip the pickled onions
This recipe calls for some quick pickled onions. You can literally pickle them while the potatoes are boiling and cooling and that will be enough time.
The onions give this dish a beautiful briny punch that would be missed without them.
Let's get cooking!
Recipe
Authentic Italian Potato Salad with Pickled Onions
Ingredients
- 3 lbs yukon gold potatoes
- 1 cup sliced red onion see notes
- ¼ cup red wine vinegar
- 1 ¾ cup grape tomatoes sliced in half lengthwise
- 1 ⅓ cup olives taggiasca or kalamata
- ¼ cup capers drained
- 2 teaspoon dried oregano
- ¼ cup fresh basil hand torn
- ½ cup olive oil extra virgin
- salt to taste
Instructions
- Bring a large pot of water to a boil over medium heat. Salt the water. Add in the potatoes and boil until fork tender (about 25-30 minutes)
- While the potatoes are boiling, place the sliced onions in a small bowl and cover with the red wine vinegar. Give them a mix and set aside.
- Remove the potatoes and let them cool, about 15-20 minutes.
- Peel the potatoes with the help of a knife and cut them into cubes.
- Place the potatoes into a large bowl. Remove the onions from the vinegar and discard the vinegar.
- Add the tomatoes, onions, olives, capers, oregano, basil, salt and olive oil.
- Give everything a good toss. Your potato salad is ready! Buon Appetito.
Recipe Notes
- This potato salad tastes best if it sits for at least few hours in the fridge (overnight is great!) before being eaten
- When slicing the onions, slice them north to south in direction, instead of east to west. They will maintain their texture best this way and prevent them from getting slimy
- To store: Place in an airtight container and keep in the fridge for up to 3 days. Eat cold.
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