Potato salad with capers and parsley
4 servings
60 minutes
Potato salad with capers and parsley is a simple yet exquisite dish of European cuisine. Its taste is harmonious: vinegar adds a light tang, capers deepen the flavor, and olive oil unites all components. It pairs well as a side dish with meat and fish or can be enjoyed as a standalone appetizer.
1
Cut the potatoes into medium pieces without peeling (it's better if the skin is thin like young potatoes). Drop them into boiling salted water and cook until done.
- Potato: 500 g
2
Drain the water and place the potatoes on a baking sheet. Drizzle with vinegar and sprinkle with freshly ground black pepper. Let sit for 5 minutes.
- White wine vinegar: 3 tablespoons
- Freshly ground black pepper: to taste
3
Then, in a large bowl, mix the potatoes, capers, and parsley. Dress with olive oil. Season with salt and pepper to taste.
- Potato: 500 g
- Capers: 3 tablespoons
- Chopped parsley: 0.5 glass
- Extra virgin olive oil: 4 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
