Potato salad

    Potato salad


    6 people made this

    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

    • 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 (1)


    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

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