Quick-pickled potato salad with capers, olives and artichokes

4
30 minutes

Ingredients

  • 500g of new potatoes
  • 350ml of Mediterranean-seasoned pickling vinegar
  • 50g of black olives
  • 1 tbsp of capers
  • 100g of baby globe artichoke, (from a jar), quartered
  • 100g of sun-dried tomatoes

Salad dressing

  • 2 tbsp of olive oil
  • salt
  • pepper
  • lemon juice
  • 1 handful of parsley, chopped
  • 1 handful of basil, chopped

Method

1
Bring a pan of salted water to the boil. Halve the potatoes and cook for 10–15 minutes, or until cooked through
2
Drain and place in a bowl. Cover with the Mediterranean pickling vinegar and leave to pickle for 15 minutes. Stir occasionally to make sure the potatoes are pickled evenly
3
Drain the potatoes, reserving 2 tablespoons of the vinegar to use in the dressing, and set aside in a serving bowl
4
To make the dressing, whisk together the reserved vinegar with the olive oil and season to taste with salt, pepper and lemon juice. Stir in the chopped herbs
5
Coat the potatoes with the dressing and stir through the rest of the ingredients. Serve immediately or set aside to cool to room temperature