Potato salad with capers and anchovies
4 servings
40 minutes
Potato salad with capers and anchovies is a refined dish of Mediterranean cuisine, infused with the aroma of the sea and fresh notes of greenery. Its history traces back to traditional fishing villages where anchovies and capers served as important ingredients due to their rich flavor and long shelf life. The taste of the salad is perfectly balanced: tender potatoes combine with the spiciness of anchovies, the freshness of tomatoes, and a light tang from lemon sauce. Sweet onions and dill add extra complexity to the composition, while capers and olives complete this gastronomic ensemble. The salad can be served as a standalone dish or as a side to fish and meat. It is perfect for summer dinners, evoking memories of warm evenings by the coast.
1
Boil the eggs hard, peel them, and slice into circles.
- Chicken egg: 2 pieces
2
Boil the potatoes and slice them into rounds.
- Potato: 4 pieces
3
Peel the tomatoes. Remove the seeds and dice the flesh.
- Tomatoes: 4 pieces
4
Slice the sweet onion into thin rings.
- Red onion: 1 head
5
Chop the garlic and dill.
- Garlic: 2 cloves
- Dill: 50 g
6
Wash the anchovies, remove the bones, heads, tails, and cut into pieces.
- Anchovies: 6 pieces
7
To prepare the sauce, chop the olives and capers and mix with olive oil and lemon juice. Add salt and pepper.
- Olive: 50 g
- Capers: 2 tablespoons
- Olive oil: 30 ml
- Lemon juice: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
8
Combine all ingredients and dress the salad with the sauce.
9
Chill before serving.