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Quick-pickled potato salad with capers, olives and artichokes

by
Pollyanna Coupland
Quick-pickled potato salad with capers, olives and artichokes

PT30M

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Ingredients

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Method

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1
Bring a pan of salted water to the boil. Halve the potatoes and cook for 10–15 minutes, or until cooked through
2
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
3
Drain the potatoes, reserving 2 tablespoons of the vinegar to use in the dressing, and set aside in a serving bowl
4
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
5
Coat the potatoes with the dressing and stir through the rest of the ingredients. Serve immediately or set aside to cool to room temperature
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Pollyanna Coupland

Pollyanna is a recipe developer and leads the team behind The Kitchen with Great British Chefs.

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