About this recipe:A mayo-free potato salad that tastes perfect. Potatoes are tossed with olive oil, red wine vinegar, parsley, olives, capers and anchovies. It's the perfect side dish to any summer barbecue.
Makes: 4 - 6 servings
125ml extra-virgin olive oil
2 teaspoons red wine vinegar
65g flat-leaf parsley, chopped
10 pitted black olives, chopped into eighths
2 tablespoons capers, roughly chopped
2 anchovy fillets, finely chopped
seasoning to taste
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Method Prep:15min › Cook:15min › Ready in:30min
Cook whole potatoes in boiling water until tender. Drain and reserve some water. Set aside.
When potatoes are cool enough to handle, peel carefully and cut into 5mm slices. Place into a large bowl.
Add oil and vinegar and gently toss. If salad appears dry, add a little reserved cooking water and stand 10 minutes.
Add parsley, capers, olives, seasoning and anchovies. Gently toss.
I used small fingerling potatoes, cut them into chunks (left the skin on) and used anchovy paste instead of anchovy filets. Honestly, I just eyeballed the ingredient amounts, and this potato side dish turned out very well. - 28 Apr 2015