Ingredients Jump to Instructions ↓

  1. 2 pounds waxy (new or red) potatoes salt freshly ground black pepper

  2. 1/2 pound onions, thinly sliced

  3. 2 tablespoons wine vinegar

  4. 1/2 teaspoon sugar

  5. 5 ounces Kalamata olives

  6. 2 tablespoons capers

  7. 1/2 cup extra virgin olive oil

  8. 1 garlic clove, minced

  9. 1/2 cup minced flat leaf parsley salt and freshly ground pepper to

Instructions Jump to Ingredients ↑

  1. Preparation : Boil the potatoes in their skins until just tender. Run coldwater over them. Drain and leave to cool. To pickle the onions, place them in a small saucepan. Pour in the vinegar and2 tablespoons water. Sprinkle with sugar. Cover the pan and bring to a boil.Stir, cover and simmer for 1 minute. Shake the covered saucepan and put itaside for 5 minutes to steam. Drain onions, reserving liquid. Set both aside. Peel and slice or roughly dice the potatoes and place in a serving bowl.Sprinkle with the olives, capers, and pickled onions. Whisk together reservedpickling juice, olive oil, garlic and parsley. Pour over potatoes, toss gentlyand season to taste with salt and pepper.


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