Authentic Italian Potato Salad with Pickled Onions

Italian potato salad in a bowl with onions, tomatoes, olives, capers, basil and oregano

Authentic Italian Potato Salad with Pickled Onions

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!

Course Salad, Side Dish

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 25

Servings people

Calories 301kcal

Author Pina Bresciani

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.

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.

Nutrition