Patate In Agrodolce (Sweet & Sour Warm Potato Salad)
This delicious recipe offers a savory and tangy combination of waxy new potatoes, briny capers, and zesty olives, all brought together with a touch of sweetness from a vinegar and sugar mixture. The potatoes are cooked until tender and infused with the flavors of the olives and capers, creating a satisfying dish that is both comforting and flavorful. Serve this warm and enjoy the unique blend of ingredients that make this dish truly special.
— Constant Cookbook
Ingredients
- 50g salted capers
- 700g waxy yellow fleshed new potatoes , such as Charlottes, cut into medium chunks
- 1 large onion , thinly sliced
- 6 tbsp extra-virgin olive oil
- 100g large unpitted green olives
- 2 tbsp caster sugar
- 4 tbsp white wine vinegar
Instructions
- Rinse the capers to remove the salt crystals then leave them in fresh cold water for 30 minutes, changing the water frequently, until they no longer taste salty.
- Mix the potatoes and onion and gently fry in the olive oil in a deep non-stick sauté pan for about 7 minutes. Season with salt and freshly ground black pepper, then take off the heat and cover while you prepare the olives. That way the potatoes continue to soften without overcooking.
- Cut strips from the olives, working round the stone to remove all the flesh, then add to the potatoes with the capers and 200ml/7floz water. Return to the heat, cover and leave to cook for 10-15 minutes until the potatoes are almost done.
- Dissolve the sugar in the vinegar and add to the potatoes in the pan. Bring to the boil, cook for a minute, then remove from the heat. Serve lukewarm.
Yield
Serves 4
Nutrition
- Calories: 340 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 1.64 milligram of sodium
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