Potato salad

    30 min

    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.

    9 people made this

    Makes: 4 - 6 servings

    • 1kg potatoes
    • 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

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook whole potatoes in boiling water until tender. Drain and reserve some water. Set aside.
    2. When potatoes are cool enough to handle, peel carefully and cut into 5mm slices. Place into a large bowl.
    3. Add oil and vinegar and gently toss. If salad appears dry, add a little reserved cooking water and stand 10 minutes.
    4. Add parsley, capers, olives, seasoning and anchovies. Gently toss.

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    Reviews in English (2)


    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


    1 kg potatoes (about 2 lb U.S.) is more than 2 servings for this house, so I used about 1/2 kg or 1 lb potatoes and scaled down the other ingredients accordingly...that quantity worked for the two of us. Didn’t have any anchovy fillets, but I did whisk in anchovy paste into the olive oil and vinegar. Also added a little chopped red onion to give it a bit more eye appeal, as well as another layer of flavor (we liked the onion addition). The potatoes were still warm when I mixed this up, and they really absorbed the dressing. Right before serving, I added another quick drizzle of olive oil and a healthy shot of the red wine vinegar to eliminate any dryness. This is a really nice, outside-the-box potato salad, and we thoroughly enjoyed it. I can see serving this as a side dish with so many main courses.  -  07 May 2013  (Review from Allrecipes AU | NZ)