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.

First published in 2018

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Ingredients

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Metric

Imperial

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

Coat the potatoes with the dressing and stir through the rest of the ingredients. Serve immediately or set aside to cool to room temperature

First published in 2018

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