Quick-pickled potato salad with capers, olives and artichokes

30 minutes


  • 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


Bring a pan of salted water to the boil. Halve the potatoes and cook for 10–15 minutes, or until cooked through
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
Drain the potatoes, reserving 2 tablespoons of the vinegar to use in the dressing, and set aside in a serving bowl
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
Coat the potatoes with the dressing and stir through the rest of the ingredients. Serve immediately or set aside to cool to room temperature