Potato Salad With Capers and Anchovies

By David Tanis

Published May 13, 2020

Potato Salad With Capers and Anchovies
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
5(541)
Comments
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Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture — in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you’ll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).

Featured in: How to Make the Most of Potatoes

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Ingredients

Yield:4 to 6 servings
  • Kosher salt and black pepper
  • 2pounds medium yellow-fleshed potatoes, like Yukon Gold or Yellow Finn
  • ¼cup finely diced red onion
  • 3tablespoons red wine vinegar
  • 2garlic cloves, finely minced or grated
  • 1tablespoon chopped anchovy (about 4 fillets)
  • 1tablespoon small capers (or large capers, roughly chopped)
  • 1tablespoon Dijon mustard
  • ¼cup extra-virgin olive oil
  • 1teaspoon thyme leaves
  • 2tablespoons chopped parsley
  • 3hard-boiled eggs (8- to 9-minute eggs), for garnish
  • A handful of arugula leaves, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

242 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 7 grams protein; 475 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.

  2. Step 2

    While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.

  3. Step 3

    When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice ¼-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.

  4. Step 4

    Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.

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Ratings

5 out of 5
541 user ratings
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Comments

Equilibrist

I have made a variation of this in the past, but I like to fry the capers till crispy and mix them in after the initial toss with the vinaigrette.

Jan Mancuso

You could easily cut potatoes into chunks with skins on rather than skinned slices to make this much more user friendly. Similarly, the egg could be incorporated into the salad and chopped parsley or chives could garnish. Sounds yummy & we'll try this!

Sue

Yes! I make a similar recipe often, cut the potatoes into chunks and leave the skins on, and end up with something delicious but much less fussy.

Marina

This has become a staple in my household, thanks for the recipe! One suggestion, double or even triple the anchovies for extra umami, makes it sooo good!

Anonymous

Made without eggs, to accompany salmon. Used the potatoes I had (Maris Piper and Nemo), which may not have given quite the intended result. Still, this was stellar!

Meaux

Left skins on, didn't mess with eggs. The ROY (return on yum for effort and time invested) super high, love the idea of adding tuna, will make again

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