Every once in a while, a humble ingredient—like the simple potato—gets transformed into something unexpectedly extraordinary. That’s exactly what happens with this Anchovy Caper Potato Salad, a Mediterranean-inspired dish that balances tangy, salty, fresh, and savory flavors in the most delightful way. If you’re used to creamy, mayo-based potato salad, this version will feel like a revelation. It’s lighter, brighter, and full of character.
My first time trying a potato salad with anchovies and capers was at a tiny seaside café in Lisbon. The chef set down a bowl that looked plain at first glance—but one bite changed everything. The dressing was punchy, vibrant, and addictive. The potatoes were tender but still held their shape, coated in an emulsion that tasted like sunshine and sea salt. It instantly reminded me how powerful simple ingredients can be when paired well.
Whether served alongside grilled meats, roasted fish, or as part of a picnic spread, this potato salad becomes the dish everyone talks about. And the best part? It uses pantry staples, comes together easily, and tastes even better after chilling. Let’s walk through how to create a potato salad that’s anything but ordinary.
Recipe Overview
This Anchovy Caper Potato Salad is a zesty, Mediterranean-style side dish made with tender baby potatoes tossed in an olive oil and red wine vinegar dressing. Anchovies add savory depth, capers bring briny brightness, and fresh parsley pulls it all together. Light, flavorful, and make-ahead friendly, it’s perfect for warm weather meals or anytime you want a refreshing twist on a classic.
Ingredients & Instructions
Ingredients
- 1 lb baby potatoes, halved
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/4 cup capers, drained
- 4 anchovy fillets, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Step-by-Step Instructions
1. Cook the Potatoes Perfectly
Bring a large pot of well-salted water to a boil. Add the halved baby potatoes and cook until they’re fork tender—soft enough to pierce easily but firm enough to keep their shape. This balance is key to achieving a salad that’s creamy on the inside and structured on the outside.
Tip: Start the potatoes in cold water so they cook evenly and don’t split.
2. Prepare the Bright Dressing
In a large mixing bowl, whisk together the olive oil and red wine vinegar. This creates a simple yet vibrant base. The vinegar adds acidity that cuts through the richness of the potatoes, while the olive oil adds body and silkiness.
3. Build Flavor with Anchovies and Capers
Mince the anchovy fillets into a smooth paste. Don’t worry if you’re not an anchovy fan—once incorporated, they don’t taste fishy at all. Instead, they melt into the dressing, adding a deep, savory umami note.
Stir the anchovy paste into the dressing along with the capers and chopped parsley. The result is a bold, aromatic mixture that clings beautifully to warm potatoes.
Tip: For an extra punch, smash a few capers directly into the dressing.
4. Toss Potatoes While Warm
Drain the cooked potatoes and let them cool just until they’re warm—not hot. Warm potatoes absorb flavors more effectively, soaking in all the goodness from the dressing.
Gently fold the potatoes into the dressing, coating each piece thoroughly. Season with salt and pepper, keeping in mind that anchovies and capers already bring saltiness.
5. Chill and Let the Flavors Bloom
Refrigerate the potato salad for at least one hour. This rest time allows the dressing to settle into the potatoes and the flavors to meld beautifully.
Tip: For stronger flavor, chill overnight. It becomes even more addictive by the next day.
Cooking Tips & Variations
Choose the Right Potato
Baby potatoes or fingerlings are ideal—they hold their shape and have a naturally creamy texture. Red or yellow potatoes work too, but avoid russets, which tend to fall apart.
Add Freshness
Try adding:
- Thinly sliced green onion
- A squeeze of lemon juice
- A handful of arugula stirred in just before serving
These brighten the salad even more.
Boost the Savory Notes
If you enjoy bold flavors, consider adding:
- A teaspoon of Dijon mustard
- Chopped olives
- Extra anchovies for a punchier profile
Make It a Full Meal
Turn it into a main dish by adding:
- Flaked canned tuna
- Grilled shrimp
- Hard-boiled eggs
Storage & Serving Suggestions
Storage
Store the potato salad in an airtight container in the refrigerator for 3–4 days. It stays flavorful and maintains its texture thanks to the oil-based dressing.
Serving Ideas
This dish pairs beautifully with:
- Grilled chicken or steak
- Roasted or baked fish
- Charcuterie boards
- Summer picnic menus
Serve it chilled or slightly cool—it’s refreshing either way and ideal for warm weather.
This Anchovy Caper Potato Salad proves that simple ingredients can deliver extraordinary flavor when combined thoughtfully. The result is a vibrant, savory, tangy dish that stands out on any table. Whether you’re preparing it for a backyard gathering, a potluck, or a casual weeknight dinner, it adds a Mediterranean flair that feels both refreshing and satisfying. If you’ve never tried anchovies in a potato salad before, this recipe is the perfect way to discover just how magical they can be. Are you curious what occasion you’ll make this for first?
FAQs
1. Do anchovies make the salad taste fishy?
No—when minced and whisked into the dressing, anchovies add savory depth, not fishiness.
2. Can I make this potato salad ahead of time?
Absolutely. It actually tastes better after chilling for a few hours or overnight.
3. What potatoes work best?
Baby potatoes, fingerlings, or any waxy potato that holds its shape when cooked.
4. Can I use capers packed in salt instead of brine?
Yes, just rinse them thoroughly before adding to the salad.
5. Is this salad served warm or cold?
Serve it chilled or at room temperature for the best flavor and texture.
Anchovy Caper Potato Salad is a bright, tangy Mediterranean-inspired dish made with baby potatoes, anchovies, capers, and fresh herbs. Light, flavorful, and perfect for picnics, potlucks, and summer meals!