Name: Potato Salad with Olives, Capers and Caraway Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 ½ lb peeled and sliced ¼-inch thick potatoes; 12 such as Kalamata, pitted and coarsely chopped Greek olives; 1 ½ tbsp drained capers; 1 medium, stemmed, seeded and cut into thin slivers green bell pepper; 3 white and light green parts trimmed and finely chopped scallions; 2 tbsp chopped fresh chives; ¼ cup chopped fresh flat-leaf parsley; 1 ½ tsp or ½ tsp. dried oregano leaves fresh oregano leaves; ¼ tsp caraway seeds; ¾ tsp salt; ½ tsp freshly ground black pepper; 1 ¼ cups mayonnaise; ¼ cup lemon juice

Potato Salad with Olives, Capers and Caraway Recipe

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Recipes.net Team Published: May 1, 2020 Modified: September 29, 2020

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The extra touches in this creamy potato salad make it truly gourmet.

How To Make Potato Salad with Olives, Capers and Caraway

This simple and tasty recipe for potato salad with the addition of olives, capers and caraway for an incredible blend of flavors, textures and aromatics that would surely leave you wanting more.

Prep: 10 mins

Cook: 15 mins

Total: 1 hr 10 mins

Serves:

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Ingredients

1 ½ lb potatoes, peeled and sliced ¼-inch thick
12 Greek olives, such as Kalamata, pitted and coarsely chopped
1 ½ tbsp capers, drained
1 green bell pepper, medium, stemmed, seeded and cut into thin slivers
3 scallions, white and light green parts trimmed and finely chopped
2 tbsp fresh chives, chopped
¼ cup fresh flat-leaf parsley, chopped
1 ½ tsp fresh oregano leaves , or ½ tsp. dried oregano leaves
¼ tsp caraway seeds
¾ tsp salt
½ tsp freshly ground black pepper

For Dressing:

1 ¼ cups mayonnaise
¼ cup lemon juice

Instructions

Place the potatoes in a large pot and cover with water.
Bring to a boil over high heat, then cook briskly until the potatoes are tender but still holding their shape, about 6 minutes.
Drain in a colander and set aside to drip dry, for at least 45 minutes or as long as several hours, at room temperature.
Transfer the potatoes to a large bowl and add all the remaining ingredients.
Mix very gently to avoid breaking the potatoes.
Mix mayonnaise and lemon juice together and dress salad.
Serve right away, or cover and refrigerate for several hours or overnight.