Potato Salad With Capers, Kalamata Olives And Artic

Name: Potato Salad With Capers, Kalamata Olives And Artichoke Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs red potatoes or 2 lbs yukon gold potatoes, scrubbed, unpeeled; 1/2 cup vegetable broth or 1/2 cup chicken broth; 1/2 cup fresh Italian parsley, chopped; 1/2 cup kalamata olive, pitted; 1/2 cup marinated artichoke, chopped; 1/3 cup extra virgin olive oil; 1/4 cup white wine vinegar; 1/4 cup green onion, thinly sliced; 2 tablespoons capers, drained; 3 garlic cloves, minced; salt, to taste; fresh cracked black pepper, to taste

Servings: persons

2 lbs red potatoes or 2 lbs yukon gold potatoes, scrubbed, unpeeled
1/2 cup vegetable broth or 1/2 cup chicken broth
1/2 cup fresh Italian parsley, chopped
1/2 cup kalamata olive, pitted
1/2 cup marinated artichoke, chopped
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup green onion, thinly sliced
2 tablespoons capers, drained
3 garlic cloves, minced
salt, to taste
fresh cracked black pepper, to taste

1
In a large pot of boiling water cook the potatoes until fork tender.
2
Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
3
Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
4
Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
5
To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
6
Just before serving, adjust seasonings if necessary.
7
Servings are estimated.
8
For Vegetarain option omit the chicken broth and use Vegetable broth.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs red potatoes or 2 lbs yukon gold potatoes, scrubbed, unpeeled, 1/2 cup vegetable broth or 1/2 cup chicken broth, 1/2 cup fresh Italian parsley, chopped, 1/2 cup kalamata olive, pitted, and more.

Yes, Potato Salad With Capers, Kalamata Olives And Artichoke Hearts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Salad With Capers, Kalamata Olives And Artichoke Hearts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions