Italian pantesca potato salad recipe that will compete with village salad this summer

Italian pantesca potato salad recipe that will compete with village salad this summer

One of our favorite aspects of cooking is that it has the ability to transport us from one place to another with a bite. Having a spoonful of tiramisu (or any Italian dessert) takes us straight to beautiful Rome, and the same will be true of this Italian salad.

Pantesca potato salad is very similar to the classic village salad, except that it’s vegan and has a slightly stronger touch of capers. The best part is, just like with this octopus salad, pantesca potato salad is perfect to take to the beach or by the pool or as a dinner we can prepare in advance.

Contents

for 2 person
  • Potatoes
    200 g
  • cherry tomatoes
    150 g
  • purple onion
    0.5
  • Basil (about 4 large leaves)
  • pitted green olives
    fifty g
  • capers
    fifteen g
  • extra virgin olive oil
  • White wine or apple cider vinegar
  • dried thyme to taste
  • Salt
  • ground black pepper

how to make pantesca salad

Difficulty: Easy
  • total time
    40 m
  • detailing
    fifteen m
  • Cook
    25 m

The first thing we’re going to do is cook the whole, washed and skinned potato in a covered pot. It is important that they are thoroughly covered with water and Bake for about 25 minutes until tender. in (it comes out if we pierce it with a knife and it’s ready if it goes in without difficulty). After cooking, drain the water and let it cool.

While preparing the remaining ingredients, we cut the tomatoes and basil, which we wash, dry and cut, into two or four, and the basil by hand to give it a more rustic look. Cut the onion julienne and drain the olives and capers when done.

It’s time to peel the potatoes (as long as they’re not burnt anymore) and cut them into bite-sized chunks that aren’t too small. we place Potatoes still hot on a tray and season with salt and pepper, also add a pinch of oil. In this way, we increase the flavor of the potatoes when they are cold.

Preparation of Pantesca Potato Salad

After it cools, mix it with the other ingredients and add a little more oil, vinegar, thyme, salt and pepper to taste. Take it out and store it in the refrigerator at least two hours in a closed glass container


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One tip, try Accompany this summer meal with homemade garlic bread as shown in the video. Your head is “not that much carbs?” if he thought. Like ours, I will tell you now, knowing how we know the secret of Victoria’s Secret, we will not deprive ourselves of this pleasure.

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Photos | Directly to the Palate

Source: Trendencias

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