Welcome to a recipe that celebrates the simple elegance of summer ingredients! This New Potato Salad with Anchovies and Capers is a far cry from your typical creamy potato salad. It's a light, vibrant, and incredibly flavorful dish with a Mediterranean flair. The tender, earthy new potatoes are the perfect canvas for a punchy dressing made with salty anchovies, briny capers, and a sharp white wine vinegar. It's the perfect side for grilled fish or chicken, or a delightful light lunch on its own. Let's get cooking!
New Potato Salad with Anchovies and Capers.
Ingredients for New Potato Salad with Anchovies and Capers
- 300 g new potatoes
- 2 anchovy fillets
- 1 teaspoon whole-grain French mustard
- a few stalks of green onions (scallions)
- 1 tablespoon capers
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- sea salt, black pepper, sweet paprika
- dill and garlic to taste
How to Make New Potato Salad with Anchovies and Capers
Small new potato tubers will cook in 12 minutes.
Mash the anchovy fillets with a fork.
Thoroughly mix the dressing ingredients.
Place small new potato tubers in cold water and let them sit for a few minutes. Then, wash them thoroughly with a coarse sponge or vegetable brush to remove the thin skin. Rinse the cleaned potatoes, place them in a pot, and add a sprig of dill and a clove of garlic. Salt to taste and cover with hot water. Boil until tender. You can check for doneness with a skewer, fork, or knife. Small new potatoes should cook in about 12 minutes. Drain the water from the cooked potatoes and dry them in the pot over low heat for 1 minute.
Next, prepare the salad dressing. Mash the anchovy fillets with a fork. This is a delicate seasoning, and the tender fillets will almost dissolve into the sauce. Add whole-grain French mustard to the anchovy fillets. It will taste better than with regular mustard.
Pour in the white wine vinegar. Add extra virgin olive oil. Sprinkle in a little ground black pepper. Mix the dressing ingredients thoroughly.
Add the still-warm new potatoes to the bowl with the dressing and mix well.
Toss the still-warm new potatoes into the bowl with the dressing and mix well. You can cover the bowl with a lid and shake it to help the potatoes absorb the seasonings better.
Add a tablespoon of capers to the salad.
Slice the green onions diagonally.
Mix the salad ingredients well one more time.
Add a tablespoon of capers to the salad.
Slice the green onions diagonally. Add the chopped onions to the salad.
By the way, a useful, if not very appetizing, tip: onion flies like to lay their larvae inside the green stalks, leaving visible traces. To avoid wasting produce, I recommend slicing the onion stalks lengthwise and rinsing them, or cutting off the tips and rinsing them under running water as if through straws.
Mix the salad ingredients well one more time.
Plate the new potato salad with anchovies and capers in a mound.
Plate the new potato salad with anchovies and capers in a mound. Sprinkle with ground black and red pepper or sweet paprika. Serve immediately. It’s delicious eaten warm or cold. It can be stored in the refrigerator for up to a day without losing its flavor.
And there you have it – a beautiful and delicious New Potato Salad that's sure to impress! We hope you enjoy the wonderful combination of textures and bold flavors. This salad is best served warm or at room temperature, but it's also great cold from the fridge the next day. Feel free to customize it with some cherry tomatoes or black olives for extra color and taste. Enjoy this simple taste of summer, and share your creations with us!
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