A herby potato salad with a rich lemon and mustard dressing. Served with fried capers, black olives and lots of fresh parsley for Mediterranean inspired summer salad.
The ingredients
I find a lot of potato salads are smothered in a sickly, sweet mayonnaise or salad cream leaving the actual salad devoid of all subtle flavourings. I can assure you this is not that kind of salad.
Waxy potatoes work best in this recipe; they hold their shape and have a lovely creamy flesh which is perfect for a potato salad. Use varieties such as new potato, baby potato or jersey royals.
This olive and caper potato salad is a twist on puttanesca; the classic Italian pasta dish which traditionally features capers, olives, anchovies, garlic, and parsley. Being vegetarian I’ve of course omitted the anchovies and opted for dijon mustard to add a peppery, mildly spicy flavour. The salty capers and black olives add a pungency which I simply adore. Combined with the lemon and parsley you have a fresh, zesty salad perfect for sunnier days.
The method
Hot days require simple recipes and this is one such recipe. Boil the potatoes until tender yet still holding their shape. Drain and leave to cool then peel the skin off the potatoes. It doesn’t matter if some skin remains. It doesn’t make you lazy, you just wanted more fibre, right? Roughly slice into quarters.
Whisk together the dijon mustard, evoo and lemon juice. Fry the capers and smashed olives until crisp then add all the ingredients to your prettiest serving bowl, party on not. Stir through the fresh parsley, season to taste and devour in minutes.
To serve
This olive and caper potato salad can be served warm or cold. It’s excellent made ahead for a summer party or buffet. Alternatively have alongside grilled aubergine or stuffed mushrooms for a varied vegan or plant based dinner.
Leave a comment and let me know how you get on making this Olive and Caper Potato Salad. I would love to see your creations over on instagram!
more light and healthy lunch recipes
crispy patatas bravas with salsa brava
Chakalaka, bean and tomato relish
Aubergine with harissa, roasted chickpeas and saffron rice
Olive and Caper Potato Salad
Ingredients
- 1.2 kg baby or jersey royal potatoes
- 2 tbsp extra virgin olive oil
- 1 tbsp dijon mustard
- Juice of 1 lemon
- 1 tbsp olive oil
- 100 g black olives
- 2 tbsp capers rinsed
- 1 handful fresh parsley roughly chopped
Instructions
- Place the potatoes in a large pan of salted water. Bring to the boil and cook for 20 minutes. You should be able to piece the potato with a knife. Drain and allow to cool slightly. Peel the skin off the potatoes and roughly slice into quarters.
- Whisk together the extra virgin olive oil, mustard and lemon juice, and set to one side.
- Add the olive oil to a frying pan over a medium heat. Crush and roughly chop half of the olives. Add to the pan along with the capers and fry for 3 minutes until crisp.
- Add the potatoes, lemon dressing, fried capers and olives to a large bowl. Slice the remaining olives in half and add to the bowl along with the parsley. Give everything a good stir. Season to taste and serve.