The potato and caper salad is a simple yet flavorful dish, typical of Mediterranean cuisine.
A recipe that starts from humble and seasonal ingredients – potatoes – enriched with the intense aroma of the herbs from my balcony and the bold taste of anchovies and capers.
It is a fresh and fragrant side dish, perfect to serve warm or cold, in winter or summer, ideal to accompany fish or white meat dishes.
Its strength lies in its versatility: it can be prepared in advance and served as a light main course, paired with a simple green salad or boiled eggs.
It also lends itself to numerous variations: some add black olives for a more Mediterranean touch, some prefer to replace anchovies with canned tuna, and others enrich it with cherry tomatoes or red onion for a more pronounced flavor.
In every chosen version, it remains a tasty, economical, and accessible salad, perfect for informal dinners, buffets, or outdoor picnics.
Always appetizing possible variations:
– Without anchovies 👉 for a vegan version, remove the anchovies and enrich with black or green olives.
– With tuna 👉 simple and substantial alternative, to be served as a main course.
– With Tropea red onion 👉 for a more intense flavor 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 course.
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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 subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe !
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Always on the TOPIC of potato salad recipes, here are some 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
- 21 oz potatoes
- 2 salted anchovies
- 1 pinch dried oregano
- 1.4 oz pickled capers
- 1/2 clove garlic
- 5 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- to taste basil
- to taste parsley
- to taste salt (be careful with the rest of the already seasoned ingredients)
Tools
- Saucepans
- Knives
Steps
I wash the potatoes and boil them in a saucepan with plenty of water for about 30 minutes. Insert a wooden skewer and test the cooking!
Once cooked, I drain them, peel them, and cut them into not too thin slices.
I arrange them neatly on the serving plate and season them with a splash of vinegar.
In the mixer bowl, I put the drained capers, the deboned anchovies washed under running water to remove the salt.
I peel the garlic and add it along with a little chopped parsley and basil.
I blend to obtain a sauce that I will dilute with the extra virgin olive oil and that will serve to dress the boiled and sliced potatoes.
A pinch of salt and oregano, and I let the potato and caper salad rest for 10 minutes to absorb the flavors.
After the resting time, I bring this simple and rustic potato salad to the table!
Enjoy your meal and happy cooking! Annalisa
I often prefer not to label “gluten-free” if I’m not sure: some foods may contain traces! For safety, I only rely on products certified with the crossed-out ear symbol.
