Recipe courtesy of Wolfgang Puck

Insalata Pantesca

Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Directions

  1. In salted boiling water, cook the potatoes until tender. Drain and allow to cool to room temperature. Peel and cut into 4 to 6 pieces. Transfer to a medium bowl. Add the red onions, tomatoes, olives and capers.
  2. In another bowl, combine the vinegar, salt, pepper and oregano. Slowly whisk in the olive oil. Pour over salad mix. Taste and season with lemon juice.
  3. Divide salad into 2 and mound onto salad plates. Surround with caper berries.
Larisa Alvarez

Classic Potato Salad

18m Easy 95%
CLASS
19m Easy 99%
CLASS
17m Easy 94%
CLASS
21m Easy 100%
CLASS

11m Easy 99%
CLASS
2m Easy 95%
CLASS
Stuart O'Keeffe

Vegetarian Pot Pie

24m Easy 98%
CLASS