Quick-pickled potato salad with capers, olives and artichokes

Not yet rated

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




Salad dressing


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

Pollyanna is a recipe developer who used to lead the team behind GBC Kitchen. She left Great British Chefs in 2022.

Get in touch

Please sign in or register to send a comment to Great British Chefs.