Potato Salad With Capers, Kalamata Olives and Artichoke Hearts

Total Time
15 mins
15 mins

From our local newspaper. Use any thin skinned potatoes with a lower starch content. Can be served warm or chilled.

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  1. In a large pot of boiling water cook the potatoes until fork tender.
  2. Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
  3. Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
  4. Add the fresh parsley, kalamata olives, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
  5. To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
  6. Just before serving, adjust seasonings if necessary.
  7. Servings are estimated.
  8. For Vegetarain option omit the chicken broth and use Vegetable broth.
Most Helpful

4 5

I LOVED this at first. Unfortunately I made a huge batch (even cutting the recipe in half) for just two people so I ended up getting really tired of it. My fiance however did not like it (he prefers a more mayo-based potato salad). I'd probably make it again but I would definitely cut the recipe WAY down.

5 5

1 million stars would not be enough for this recipe! this is the best potato salad that i have eaten since my mother died, hers was delicious. this potato salad was so flavorful with bright pops of flavor and textures from the olives, green onions, artichokes and capers. i brought, it to a brunch party and everyone loved it. thanks so much Cookgirl.

Love it!!!