This is a great idea from Sicily for a rich salad, it fits well with all kinds of fish.

Ingredients

• Potatoes 400 g
• Cherry tomatoes 300 g
• Capers 30 g
• Olives (I use Taggiasche) 50 g
• Red onions 1
• Oregano
• Basil

Direction

1. To prepare the Pantesca salad, first wash and boil the potatoes without peeling them for about 30-35 minutes by placing them in cold salted water; the time varies according to the size of the potatoes.
2. Clean and thinly slice the onion. Wash the cherry tomatoes and cut them in half.
3. Pour the onion, cherry tomatoes, olives, and capers into a large bowl.
4. Savor with chopped basil leaves with your hands and dried oregano.
5. In the meantime, the potatoes will be ready, drain them, peel them, and let them cool, then cut them into chunks.
6. Add the potatoes to the rest of the ingredients.
7. Season with oil, salt and pepper.