Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Waxy potatoes Salt Freshly ground black pepper

  2. 1/2 lb 227g / 8oz Onions - thinly sliced

  3. 2 tablespoons 30ml Wine vinegar

  4. 1/2 teaspoon 2 1/2ml Sugar

  5. 5 oz 142g Kalamatas or thrombes - (Greek olives)

  6. 2 tablespoons 30ml Capers

  7. 1/2 cup 118ml Fruity olive oil

  8. 1 Garlic clove - minced

  9. 1/2 cup 46g / 1.6oz Minced flat leaf parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Boil the potatoes in their skins in plenty of salted water until just tender. Run cold water over them, drain, and leave to cool enough to handle. To pickle the onions, place them in a saucepan just large enough to hold them, pour in the vinegar, and 2 tablespoons water, and sprinkle with sugar. Cover the pan and bring to a boil. Stir, cover, and simmer for 1 minute. Shake the covered saucepan and put it aside for 5 minutes to steam. Peel and slice or roughly dice the potatoes and place in a serving bowl. Sprinkle with the olives, capers, and pickled onions - with their juice - olive oil, garlic and parsley. Toss and season to taste.


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