Recipe courtesy of
Gabriele Bertaccini
for
Food Network Kitchen
Recipe courtesy of
Gabriele Bertaccini
for
Food Network Kitchen
Watch how to make this recipe.
Pantelleria Potato Salad
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 227
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 511 mg
This potato salad hails from Pantelleria, a small island far off the western coast of Sicily. It’s a perfect summer salad that uses ingredients in every Sicilian kitchen – capers, olives, herbs and a nice sprinkle of Sicilian oregano. It’s a great side for chicken or fish, or you can make it into a full meal by crumbling in a can of tuna or sardines.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 227
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 511 mg
Ingredients
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Directions
- Put the potatoes in a large saucepan and cover with salted water by 1 inch. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and set aside.
- Meanwhile, bring another saucepan of salted water to a boil. Add the green beans and simmer until just cooked through but still crisp and bright green, 2 to 3 minutes. Add them to ice water and let them cool for a few minutes to stop the cooking. Drain and set aside.
- Whisk the lemon zest, lemon juice, olive oil, honey, Dijon and garlic together in a large bowl. Add the shallots, dill, mint, oregano, olives, capers, potatoes and green beans. Toss to coat. Season with flaky salt and pepper to taste. Serve at room temperature.
