Potato Salad with Tomatoes and Capers Recipe

Name: Potato Salad with Tomatoes and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds yellow-fleshed potatoes, scrubbed; Coarse salt; 1 pint cherry tomatoes, halved (quartered if very large); 1 small red onion, thinly sliced; 1/3 cup oil-cured black olives, pitted and halved; 2 tablespoons salted capers, well rinsed and drained; 1/3 cup chopped flat-leaf parsley; Pinch of crushed red pepper flakes; 1 teaspoon dried oregano; 1/4 cup olive oil; 1 (3.75 ounce) can sardines in olive oil

Servings: persons

1 1/2 pounds yellow-fleshed potatoes, scrubbed
Coarse salt
1 pint cherry tomatoes, halved (quartered if very large)
1 small red onion, thinly sliced
1/3 cup oil-cured black olives, pitted and halved
2 tablespoons salted capers, well rinsed and drained
1/3 cup chopped flat-leaf parsley
Pinch of crushed red pepper flakes
1 teaspoon dried oregano
1/4 cup olive oil
1 (3.75 ounce) can sardines in olive oil

1
Put the potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil.
2
Cover partway, reduce the heat to medium, and cook until the potatoes are tender.
3
Drain on a rack set in the sink and leave them there until cool enough to handle.
4
Peel the potatoes and cut them into 1/3-inch cubes.
5
Drop them into a mixing bowl, separating the cubes as you go.
6
Add the tomatoes, onion, olives, capers, parsley, and red pepper.
7
Toss gently.
8
Crumble the oregano over the top, pour in the oil, and toss gently.
9
Transfer the salad to a large serving dish.
10
Drain the sardines and blot them with paper towels, then arrange them over the salad.
11
Let this sit for 30 minutes, and serve it at room temperature.

682

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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/2 pounds yellow-fleshed potatoes, scrubbed, Coarse salt, 1 pint cherry tomatoes, halved (quartered if very large), 1 small red onion, thinly sliced, and more.

Yes, Potato Salad with Tomatoes and Capers 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 Tomatoes and Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions