One of the things we like most about cooking is that it has the ability to transport us to another place with just one bite. Take a spoonful of tiramisu (or any Italian dessert) transports us to beautiful Rome immediatelyand the same will be true of this Italian salad.
The pantesca potato salad is very similar to the classic country salad, only that it is It is vegan and has the slightly more powerful touch of capers. The best thing is that, as with the octopus salad, it is perfect to take to the beach or the pool, or as a dinner that we can have prepared in advance.
The first thing we will do is cook the potato: whole, washed and with the skin on, in a covered pot. It is important that they are well covered with water and cook them for about 25 minutes until they are tender inside (if we poke it with a knife and it comes in and out without difficulty, they are ready). Once cooked, drain and reserve to temper.
Meanwhile, we prepare the rest of the ingredients starting with the tomatoes, which we will wash; Dry and cut in half or in quarters. Also, the basil, which we will split by hand to give it a more rustic finish. Then we chop the onion julienned and, when we finish, we drain the olives and capers.
It is time to peel the potatoes (as long as they no longer burn), and cut them into not very small pieces (like in one bite). Place the potato, still warm, on a tray and season with salt and pepper, also adding a drizzle of oil. This way we enhance the flavor of the potatoes when they cool down.
Once cold, mix with the rest of the ingredients and add a little more oil, vinegar, oregano, salt and pepper to taste. Remove and store in the fridge in a glass container covered for at least two hours.
Alicia El Corte Inglés salad bowl
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Photos | Direct to the palate
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