Warm Potato Salad Recipe with Anchovies, Capers, Chives and Celery Leaves
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.
Servings: 4
Calories: 250kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 250kcal | Carbohydrates: 4g | Protein: 3g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 6mg | Sodium: 78mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 614IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 1mg