The potato and caper salad is a simple yet flavorful dish, typical of Mediterranean cuisine.
A recipe that starts with modest and seasonal ingredients – potatoes – enriched by the intense aroma of aromatic herbs from my balcony and the bold flavor of anchovies and capers.
It’s a fresh and fragrant side dish, perfect for both winter and summer, to be served warm or cold, ideal to accompany fish or white meat mains.
Its strength lies in its versatility: it can be prepared in advance and served as a light main dish, paired with a simple green salad or hard-boiled eggs.
It also lends itself to numerous variations: some add black olives for a more Mediterranean touch, others prefer to replace anchovies with tuna in oil, and some enrich it with cherry tomatoes or red onion for a bolder taste.
In any chosen version, it remains a tasty, economical, and accessible salad, perfect for informal dinners, buffets, or outdoor picnics.
Always tasty possible variations:
– Without anchovies 👉 for a vegan version, omit the anchovies and enrich with black or green olives.
– With tuna 👉 a simple and substantial alternative, to be served as a main dish.
– With Tropea red onion 👉 for a more intense taste and a crunchy touch.
– With fresh cherry tomatoes 👉 ideal in summer to add freshness and color.
– With green beans or cannellini beans 👉 for a richer and more nutritious main dish.
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Still on the theme of potato salad recipes, here are more ideas just below:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lbs potatoes
- 2 salted anchovies
- 1 pinch dried oregano
- 1.4 oz pickled capers
- 1/2 clove garlic
- 5 tbsps extra virgin olive oil
- 2 tbsps white wine vinegar
- to taste basil
- to taste parsley
- to taste salt (be careful with the other already flavorful ingredients)
Tools
- Saucepans
- Knives
Steps
Wash the potatoes and boil them in a saucepan with plenty of water for about 30 minutes; use a wooden skewer to check the cooking!
Once cooked, drain them, peel them, and slice them not too thinly.
Arrange them neatly on the serving plate and season with a splash of vinegar.
In the mixer bowl, put the capers drained, the anchovies boned and washed under running water to remove the salt.
Peel the garlic and add it along with a little chopped parsley and basil.
Blend to obtain a sauce that will be diluted with the extra virgin olive oil and used to dress the boiled potatoes sliced.
A pinch of salt and oregano and let the potato and caper salad rest for 10 minutes to flavor everything.
After resting time, bring this simple and rustic potato salad to the table!
Bon appétit and happy cooking! Annalisa
I often prefer not to label something “gluten-free” unless I’m sure: some foods may contain traces! For safety, I only rely on products certified with the crossed-out ear.
