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Patate in agrodolce (Sweet & sour warm potato salad)

Patate in agrodolce (Sweet & sour warm potato salad)

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  • Preparation and cooking time
    • Total time
    • Takes 30-35 mins, plus 30 mins to soak the capers
  • Easy
  • Serves 4

Carmelita Caruana celebrates the tastes of Sicily with this simple potato dish

  • Vegetarian
Nutrition: per serving


  • 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


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

Recipe from Good Food magazine, August 2002

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A star rating of 3.8 out of 5.4 ratings

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