Go Back
–+ servings
Anchovy Caper Potato Salad

Savory Anchovy Caper Potato Salad for a Refreshing Twist

This Anchovy Caper Potato Salad offers a refreshing twist with Mediterranean flavors, making it a must-try side dish for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Baby Potatoes Waxy varieties like fingerlings or red potatoes
  • 4-6 fillets Anchovies Packed in olive oil
  • 2 tablespoons Capers Firm capers in brine
  • 1/4 cup Fresh Parsley Chopped
For the Dressing
  • 1/2 cup Extra Virgin Olive Oil High-quality oil recommended
  • 2 tablespoons Red Wine Vinegar Adjust to taste

Equipment

  • large pot
  • Medium Bowl
  • Colander
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Fill a large pot with water and salt, bring to a rolling boil. Add halved baby potatoes and cook for 12-15 minutes until firm.
  2. In a medium bowl, whisk together olive oil and red wine vinegar until smooth. Set aside.
  3. Finely chop anchovy fillets and add them to the dressing along with capers and parsley. Stir well.
  4. Drain the cooked potatoes and cool for 5 minutes. Place in a mixing bowl and add the dressing. Toss to coat softly.
  5. Cover the bowl or transfer to a container and refrigerate for at least one hour before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

This salad can be made ahead and stored in the fridge for up to three days. Enhance the flavor by chilling before serving.

Tried this recipe?

Let us know how it was!