Italian potato salad
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Italian potato salad with wild fennel, capers and olives

An italian potato salad with the scents of the Mediterranean countryside, with capers, olives and wild fennel.
Course Side Dish
Cuisine Italian
Keyword salad, potato, side dish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people as a side dish, 2 as a main course
Calories 228kcal


  • 500 g (1.1 lb) baby potatoes
  • 1 bunch wild fennel
  • 2 tablespoons Taggiasche olives, or kalamata olives
  • 1 tablespoon salted capers, rinsed
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • Salt
  • Freshly ground black pepper


  • Rinse the potatoes to remove any remaining soil. Put them in a saucepan and cover them with water. Cook the potatoes over medium heat until done, so that you can easily pierce them with the tip of a knife.
  • In the meantime, finely chop the wild fennel and set it aside.
  • When the potatoes are cooked through, drain them, pass them quickly under cold water and peel them immediately. Keep the potato skins aside, you will need them later for another recipe.
  • Collect the potatoes in a bowl and dress them immediately, until they are hot, with the chopped wild fennel, capers, olives, extra virgin olive oil and apple cider vinegar. Taste and season with salt and pepper.
  • Stir well, and don't worry if the potatoes get a little bruised, this will only help the seasoning.
  • Set the potatoes aside on the counter for at least half an hour, allowing enough time to all the dressing ingredients to bind, then serve it warm or cold, as a side dish or a main course.
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Calories: 228kcal | Carbohydrates: 22g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 126mg | Potassium: 526mg | Fiber: 3g | Sugar: 1g | Vitamin A: 0.3% | Vitamin C: 29.8% | Calcium: 1.8% | Iron: 6.1%