Italian Potato Salad Recipe with Olives, Capers, Anchovies and Rucola
Our Italian potato salad recipe with olives, capers, anchovies and rucola makes a fantastic year-round potato salad with quintessential Mediterranean ingredients. Serve as a warm potato salad in winter and autumn, allowing the peppery rucola to wilt, or as a cold potato salad in summer and spring, chilling it in the fridge and arranging the arugula leaves just before serving.
Servings: 4
Calories: 224kcal
Ingredients
- 500 g baby potatoes scrubbed
- 3 tbsp extra virgin olive oil
- 2 tbsp Jerez vinegar
- ½ tsp sea salt or to taste
- ½ tsp white pepper or to taste
- 12 Kalamata olives pitted and crushed
- 2 tbsp capers
- 8 anchovies torn into a few pieces
- 24 rucola leaves
To Serve
- fresh ground black pepper optional
- chilli flakes optional
Instructions
- Boil the baby potatoes in salted water for around 20 minutes until cooked; you should be able to easily pierce the potatoes with a skewer.
- While the potatoes are boiling, in a large bowl combine the extra virgin olive oil, Jerez vinegar, salt, and white pepper, add the 2 pitted and crushed olives, capers, torn anchovies, and a third of the rucola leaves, and toss to combine.
- Drain the potatoes, run a little cold water over them, peel off the skins, slice them in half, and toss them into the bowl, combining everything well. Taste, and add more salt or pepper if needed.
- If serving a warm potato salad, transfer to a serving plate immediately, arrange the remaining rucola on top and, if you like, drizzle a little more extra virgin olive oil, grind on fresh black pepper and sprinkle on some chilli flakes (optional).
- If opting for a cold potato salad, refrigerate and add the rucola and pepper/chilli flakes just before serving.