This easy warm potato salad recipe with anchovies, capers, chives and celery leaves makes a fresh green Mediterranean style potato salad with a zingy dressing of lemon juice, extra virgin olive oil and sherry vinegar. It’s a fantastic side to chicken schnitzel or fried chicken and while wonderful served warm, it also tastes delicious chilled.
If you’re planning on making the delicious chicken schnitzel recipe with a crunchy panko breadcrumb coating with parmesan and lemon zest that we shared yesterday, or even today’s chicken schnitzel burger recipe, then try this warm potato salad recipe with anchovies, capers, chives and celery leaves, too.
They’re a perfect match thanks to the fresh green taste of this potato salad, courtesy of the celery leaves and their crispy stalks and garlic chives, and the flavours of the sea thanks to the anchovy fillets and capers. Not a celery leaf lover? Try flat leaf parsley instead.
Wash it all down with a chilled glass of sauvignon blanc and it makes a sublime meal. And if you’re in the southern hemisphere where the weather’s still warm and a warm potato salad doesn’t appeal, pop it in the refrigerator and serve the salad chilled too.
This potato salad also works with fried chicken, and we have recipes for spicy Burmese fried chicken and fiery Nashville-style southern fried chicken. And if you’re keen on the schnitzel, but not this salad, we have more potato salad recipes right here, such as a recipe for this creamy Japanese potato salad.
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Now let’s tell you more about this warm potato salad recipe with anchovies, capers, chives and celery leaves.
Warm Potato Salad Recipe with Anchovies, Capers, Chives and Celery Leaves
My warm potato salad recipe with anchovies, capers, chives and celery leaves makes a fresh green Mediterranean style potato salad with a zingy dressing of lemon juice, extra virgin olive oil and sherry vinegar.
I was originally inspired by the idea of Irish-Australian chef Colin Fassnidge’s herby potato salad recipe, only we can’t get most of the ingredients his recipe calls for here in Cambodia, so this salad is the result of substitution. While my salad has turned into quite a different potato salad, I reckon it’s just as delicious.
The chef uses kipfler potatoes, which I’ve never seen in Cambodia, plus the waxy potatoes we get here are mostly from Australia and ridiculously over-priced. That means I often use starchy potatoes or those varieties in between waxy and starchy in my potato salads, which is what Asian cooks typically use anyway, as in the Japanese potato salad I linked to above.
I’ll tell you more about how I adjusted the chef’s herby potato salad recipe to create my easy Mediterranean-style warm potato salad recipe with anchovies, capers, chives and celery leaves in the tips below, as it will give you some options to really make this salad your own.
Tips to Making this Warm Potato Salad Recipe with Anchovies, Capers, Chives and Celery Leaves
Just a few tips to making this warm potato salad recipe with anchovies, capers, chives and celery leaves, and a dressing of lemon juice, extra virgin olive oil and sherry vinegar.
Fassnidge’s herby potato salad recipe calls for large pickled white anchovy fillets, which I’ve never found in Cambodia (but how I’d love some!), so I’ve used salt-cured anchovy fillets.
The chef also recommends capers, which he says to rinse, drain and chop, so he’s using large capers, whereas I’ve opted for baby capers in wine vinegar, which I not only don’t drain, but I use the brine, which adds a bit of tang. These are tiny capers, so you get a lot more caper-y flavours throughout the whole salad.
When it comes to herbs, the chef’s recipe calls for fresh thyme, tarragon and flat leaf parsley, along with garlic chives. We’ve no shortage of chives here in Southeast Asia, but fresh thyme and tarragon are hard to come by and when available, they’re just not great quality and not the same as the fresh Mediterranean herbs.
We do get celery leaf, which we just love, so I’ve used the leaves and stalks which add crunch and texture, and fantastic fresh green flavours, especially when combined with loads of sliced garlic chives.
As for the dressing: the chef’s recipe calls for extra virgin olive oil (perfect), lemons – which we can get here sometimes, but I also tried the juice of limes, which are always available and were fab – and apple cider vinegar.
We prefer wine vinegars, and I tested white wine vinegar, red wine vinegar and a tarragon flavoured wine vinegar, and while they all worked, I ended up settling on a sherry vinegar from Jerez. It’s a Borges Vinagre de Jerez sherry vinegar, and it’s absolutely perfect in this potato salad.
I actually have a cracked black pepper problem (an allergy of sorts), so often opt for white pepper, which I adore, but cracked black pepper is just so good with this warm potato salad recipe.
Lastly, let’s talk temperature. As per the chef’s herby potato salad, which he likes warm as he says the “warmth (of the potatoes) will help absorb the flavour of the dressing”, I completely agree.
The starchy potatoes soak the tangy, sweet and sour flavours of the dressing right up, and as you fold the dressing in, you get a bit of creaminess from the starchy potatoes. Just don’t stir too much or you will get the mashed texture of a Japanese potato salad. Unless you want that of course!
Warm Potato Salad Recipe with Anchovies, Capers, Chives and Celery Leaves
- 400 g potatoes pref. starchy, peeled and diced 2cm cubes
- 10 anchovy fillets roughly chopped
- 1 tbsp capers small
- 50 g celery leaves and stalks roughly chopped – or flat-leaf parsley
- 50 g bunch of chives sliced, 1cm length
- 1 lemon juice only
- 2 tbsp sherry vinegar – or red/white wine vinegar
- 100 ml extra virgin olive oil
- sea salt and fresh ground cracked black pepper to taste
- In a large pot of hot water over medium-high heat, boil the diced potatoes until just-cooked – about 8-10 minutes or so – taking care not to over-cook them.
- Drain the diced potatoes and set aside.
- To a big salad bowl, add the capers, chopped anchovy fillets, roughly chopped celery leaves and stalks, sliced chives, lemon juice, sherry vinegar and extra virgin olive oil, and stir to combine well.
- Add the warm diced potatoes to the bowl, gently combine, add sea salt and fresh ground cracked black pepper to taste, and serve immediately.
Please do let us know in the comments below if you make our warm potato salad recipe with anchovies, capers, chives and celery leaves, as we’d love to know how it turns out for you.