Frixos Personal Chefing

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Potato Salad


Easy to make salad, opt for the smallest heirloom type of Potatoes. If you can’t find fresh estragon, then you could very well use either parsley or mint. Sometimes, if I have them at home, I like to include green olives that give the salad a nice salty touch that goes very well with the tanginess of the capers and the vinegar.

Potato Salad


Potato Salad

Prep Time10 mins
Cook Time25 mins
Total Time45 mins
Course: Side Dish
Cuisine: International, Vegan
Keyword: Food Recipes, Pleasures, Potatoes, Salads
Servings: 6 People


  • 1 kg small Heirloom Potatoes , skin on and washed very well
  • 3 Spring Onions , thinly sliced and greens included
  • 3 teaspoons Capers , roughly chopped
  • 3 tablespoons EVOO , (Extra Virgin Olive Oil)
  • 2 tablespoons red wine Vinegar , Cabernet Sauvignon if possible
  • 20 Green Olives , pitted and roughly chopped (optional)
  • 1 teaspoon Sea Salt , less if Olives are used
  • ½ teaspoon freshly ground Black Pepper


  • Boil 4 litres of water in a large pot over high heat and add 1 tablespoon of salt.
  • Put the potatoes in the pot and once it boils back, cook them for about 20 minutes until soft (check with a fork)
  • Take the potatoes out of the water and let them sit for 10 minutes to cool. Cut in half and place in your serving bowl.
  • Add the oil, vinegar, onions, capers and olives (if used) and season with the salt and pepper. Gently toss to cover all the potatoes and serve cold.
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