Boiled Potato Salad


Preparation info

  • Difficulty


  • Serves


    as a Side dish

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is great for an outdoor lunch that you can just do ahead and take with you wherever you are going. Use waxy potatoes if possible. You could add some mashed up hard-boiled eggs and anchovies here too, or any other ingredients you think would go nicely.


  • 1 red onion, very thinly sliced
  • 1 teaspoon salt
  • 1.5 kg (3 lb 5 oz) waxy potatoes
  • 3 tablespoons drained baby capers
  • 30 g (Β½ cup) chopped parsley
  • juice of 1Β½ lemons
  • 100 g (about Β½ cup) good-quality black olives
  • 125 ml (Β½ cup) extra virgin olive oil


Put the onion in a small bowl and cover with cold water and the salt. Leave for 30 minutes or so (while you prepare the potatoes). The soaking is important and will give your onions a softer taste in the finished dish and make them more digestible.

Scrub the potatoes and boil in salted water for about 20–25 minutes until they are cooked but not falling apart. Drain well, then peel them when they have cooled a little β€” it is easier to do this if they are still warm. Cut them into chunks the size that you would like to see in your salad bowl.

Rinse the onion and drain well, patting it dry with kitchen paper if necessary. Add to the potato with the remaining ingredients, seasoning with pepper and probably a little extra salt. Mix through gently and serve warm or at room temperature. If you make this in advance, the potatoes will soak up some of the oil as they cool, so you will have less dressing. You could save a little of the oil and add it closer to the serving time, if more is needed.