This recipe is a new and refreshing take on traditional potato salad. The potatoes are left unpeeled, which not only saves time, but adds fibre to the salad. It can be served hot, chilled or at room temperature.
750 g new potatoes
45 ml olive oil
2 anchovies, chopped
15 ml capers, rinsed and finely chopped (optional)
zest and juice of a lemon
60 ml parsley, finely chopped
100 ml olives, pitted and chopped
- Cook the potatoes in boiling, salted water for 20-25 minutes, or until tender. Drain well.
- In a large bowl, mix together the olives, olive oil, anchovies, capers, lemon zest and juice and parsley.
- Add the warm potatoes and mix well.
- Season to taste, mix well and serve.
