Name: Potato Salad with Tomatoes and Capers
Yield: Makes 4 to 6 servings
Ingredients: 1 1/2 pounds yellow-fleshed potatoes, scrubbed; Coarse salt; 1 pint cherry tomatoes, halved (quartered if very large); 1 small red onion, thinly sliced; 1/3 cup oil-cured black olives, pitted and halved; 2 tablespoons salted capers, well rinsed and drained; 1/3 cup chopped flat-leaf parsley; Pinch of crushed red pepper flakes; 1 teaspoon dried oregano; 1/4 cup olive oil; 1 (3.75 ounce) can sardines in olive oil

Insalata Pantasca

Insalata pantasca is the potato and tomato salad of Pantelleria, a small, poor island near Sicily, which is famous for its capers. Big, fat capers, full of flavor and packed in salt. Like any local recipe, this has as many variations as there are cooks. The fish that you would find in the Pantelleria salad, however, is something you can't locate in this country. I like sardines in it; you might try something different, such as smoked trout.

You wouldn't find yellow-fleshed potatoes on the island, but I love their flavor in this salad. The more traditional choices would be whites, or red-skinned — something on the waxy side.

Recipe notes

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