Ingredients Serves 4
- 1.1 lb/500 g new potatoes
- 1/2 bunch parsley
- 3 tbsp extra virgin olive oil
- 3 tbsp white wine vinegar
- 3 tbsp capers
- 1/2 tsp pepper
Wash the potatoes, cut them roughly. Wash and chop the parsley finely.
Put the potatoes into a pan, cover them with cold water and bring to a boil. Boil over medium heat until the potatoes are tender, about 10 minutes, check with a fork. Then drain and rinse with cold water.
Drizzle the vinegar over potatoes, stir and set aside for 5 minutes.
Pour out excessive vinegar, transfer the potatoes into a salad bowl, add the capers and parsley.
Season with extra virgin olive oil, add pepper, adjust the amount to your taste. Mix accurately and serve.