Pierro's Potato Salad

    Pierro's Potato Salad


    2 people made this

    I was very tired of mayonnaise plus it's so fattening!! So I checked out a few recipes on the internet, added a tweak, and here you have it. Serve as a side dish.

    Victoria, Australia

    Serves: 2 

    • 1 kg potatoes
    • 125ml extra virgin olive oil
    • 2 teaspoons red wine vinegar
    • 65g flatleaf parsely, chopped
    • 10 black olives, pitted and chopped into eighths
    • 2 tablespoons capers, roughly chopped
    • 2 anchovy fillets, finely chopped
    • seasoning to taste

    Preparation:5min  ›  Ready in:5min 

    1. Cook whole potatoes til tender, drain, reserve some water and set aside. When cooler, peel carefully and cut them 1/2cm slices and put into a large bowl.
    2. Add oil and vinegar and toss well - but gently - to coat. If it appears dry add a little water and stand 10 mins.
    3. Add parsley, capers, olives, seasoning and anchovies and toss well, but gently, again.

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    Reviews (1)


    1 kg potatoes (about 2 lb U.S.) is more than 2 servings for this house, so I used about 1/2 kg or 1 lb potatoes and scaled down the other ingredients accordingly...that quantity worked for the two of us. Didn’t have any anchovy fillets, but I did whisk in anchovy paste into the olive oil and vinegar. Also added a little chopped red onion to give it a bit more eye appeal, as well as another layer of flavor (we liked the onion addition). The potatoes were still warm when I mixed this up, and they really absorbed the dressing. Right before serving, I added another quick drizzle of olive oil and a healthy shot of the red wine vinegar to eliminate any dryness. This is a really nice, outside-the-box potato salad, and we thoroughly enjoyed it. I can see serving this as a side dish with so many main courses. - 07 May 2013

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