Quick-pickled potato salad with capers, olives and artichokes

Pollyanna Coupland

Side
easy
4
30 minutes

PT30M

This quick-pickled potato recipe may sound a little unusual, but the oregano and garlic in the pickling vinegar infuse the potatoes with bags of flavour. Paired with olives, capers, sun-dried tomatoes and artichokes , this Mediterranean-inspired salad is a great summer side dish and can be served warm or cold.

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500g of new potatoes
350ml of Mediterranean-seasoned pickling vinegar
50g of black olives
1 tbsp of capers
100g of baby globe artichoke, (from a jar), quartered
100g of sun-dried tomatoes
Salad dressing
2 tbsp of olive oil
salt
pepper
lemon juice
1 handful of parsley, chopped
1 handful of basil, chopped

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Bring a pan of salted water to the boil. Halve the potatoes and cook for 10–15 minutes, or until cooked through

Drain and place in a bowl. Cover with the Mediterranean pickling vinegar and leave to pickle for 15 minutes. Stir occasionally to make sure the potatoes are pickled evenly

Drain the potatoes, reserving 2 tablespoons of the vinegar to use in the dressing, and set aside in a serving bowl

To make the dressing, whisk together the reserved vinegar with the olive oil and season to taste with salt, pepper and lemon juice. Stir in the chopped herbs