Pantescan potato salad

Indulge in the flavors of the Mediterranean with this Pantescan potato salad recipe. Bursting with vibrant colors and savory flavors, this dish is a delightful addition to any meal.

Ingredients:

• 3 medium potatoes, peeled
• 4 cups water
• 4 large tomatoes
• 1/2 medium red or sweet onion, halved & sliced into rings
• 1 1/2 tablespoons capers
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons red wine vinegar
• 1 1/2 teaspoons dried oregano

Instructions:

1. Add the potatoes and water to a saucepan, cover it, and let it come to a boil over medium-high heat. Lower the heat to medium and simmer until the potatoes are soft but still slightly firm, approximately for 25 minutes. Drain the water, take out the potatoes, and allow them to cool down.
2. Cut the potatoes into big pieces and place them in a spacious bowl along with the tomatoes, olives, and capers. Mix gently.
3. Pour the olive oil and vinegar over the salad and sprinkle with oregano. Mix well. Serve right away. (This salad tastes delicious either at room temperature or when refrigerated.)

Summary:

• Calories: 921 kcal
• Fat: 30 g
• Protein: 21 g
• Carbs: 154 g
• Potassium: 4403 mg
• Magnesium: 250 mg