Pantesca salad

Indulge in the flavors of the Mediterranean with this vibrant Pantesca salad. Bursting with fresh ingredients like cherry tomatoes, olives, capers, and tangy dressing.

Ingredients:

• 4 all purpose potatoes
• 2 tablespoons seas salt, plus more to taste
• 2 tablespoons salt-packed capers
• 1/4 cup halved and pitted Italian black olives
• 1 teaspoon fresh oregano leaves, finely chopped
• 1/4 red onion, thinly sliced and rinsed in cold water for 1 minute
• freshly ground black pepper
• 1 tablespoon white wine vinegar
• 1/4 cup good quality extra virgin olive oil

Instructions:

1. Place the potatoes in a medium-sized saucepan, pour enough water to cover them, and add the salt. Heat over medium-high heat until it starts boiling. Then, lower the heat to a simmer and cook until the potatoes can be pierced easily with a fork, approximately 20 minutes. Once done, drain them and let them cool down.
2. While the potatoes are cooking, immerse the capers in cold water to remove the excess salt for about 5 minutes. Drain, rinse, and repeat this process twice.
3. Peel the potatoes once they have cooled down and cut them into quarters. Mix all the ingredients in a large mixing bowl. Stir well and adjust the seasoning to your preference. You can serve it immediately or prepare it earlier in the day and keep it at room temperature until serving.

Summary:

• Calories: 1201 kcal
• Fat: 59 g
• Protein: 19 g
• Carbs: 158 g
• Potassium: 3731 mg
• Magnesium: 214 mg