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Quick-pickled potato salad with capers, olives and artichokes
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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
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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Method
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
First published in 2018
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