Potato salad with capers and black olives

05 - 04 - 2016


  • 1 kg extra waxy potatoes, for example the Allians variety.
  • 50 g anchovy
  • 50 g black olives cut in rings
  • Vinaigrette: 1/2 tbsp white vinegar (or lemon juice), 5 tbsp olive oil, 2 tbsp chopped parsley, 2 tbsp capers, 1 clove of pressed garlic


  • Boil the extra waxy potatoes until done in salted water and leave to cool off.
  • Peel and dice the potatoes once they are cold.
  • Mix the oil and vinegar and add the other ingredients to the vinaigrette.
  • Mix well and add the potatoes.
  • Leave the salad in the fridge for an hour to allow the flavours to mix.
  • Serve the dish.