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Insalata Pantesca

The perfect, fresh summer potato salad, insalata pantesca is a flavourful side at any meal.

Tender boiled potatoes with fresh, sweet cherry tomatoes, red onion, black olives and capers drizzled with a light, tangy Italian vinaigrette dressing. With the flavours of your favourite antipasto, this wonderful insalata pantesca is a great alternative to heavier mayo-based potato salads.

I love this salad and the way the flavours of the dressing soak into the potatoes. Also, I love how simple this is to make and adapt. As written, this salad is vegan, but try adding slices or mini balls or pearls of mozzarella cheese, marinated artichoke hearts instead of capers, or add some chopped pepperoni or other Italian sausage to really make this reminiscent of antipasto.



(Makes 8 servings)


  • 2lb Yukon Gold, yellow fingerling potatoes, peeled and cut

  • 1 teaspoon sea salt

  • 2 cups cherry tomatoes, halved

  • 1/2 small red onion, thinly sliced

  • 1 jar (118ml / 4oz) capers, drained

  • 1 jar (354g) black olives, pitted and drained

  • 1/3 cup fresh basil leaves


  • 1/2 cup extra-virgin olive oil

  • 1/4 cup red wine vinegar

  • 1 clove garlic, finely minced

  • 2 teaspoons Dijon mustard

  • 1 teaspoon Italian seasoning

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon ground black pepper



In a large pot over high heat, add the potatoes and teaspoon sea salt along with enough water to cover the potatoes. Bring the potatoes to a boil and cook until they are tender and easily pierced with a sharp knife (about 20 minutes). As the potatoes boil, prepare the dressing.

In a medium bowl, whisk together the extra-virgin olive oil, red wine vinegar, garlic, Dijon mustard, Italian seasoning, salt, and ground black pepper. Set aside.

Once the potatoes are tender, turn off the heat and drain. Return the drained pot to the hot element and steam off any residual water while vigorously agitating the pot to prevent the potatoes from sticking to the bottom. Whisk the dressing again then pour over the potatoes. Set aside to cool while cutting the rest of the vegetables.

In a large salad bowl, add the cut vegetables, olives, capers, and potatoes. Toss gently to combine and top with fresh basil leaves. Serve.


Nutritional Information Per Serving:

total calories = 277 | total fat = 19.82g | saturated fat = 1.88g | cholesterol = 0mg | sodium = 623.83mg | net carbohydrates = 21.35g | dietary fibre = 3.54g | sugars = 3.97g | protein = 3.72g

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