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Puttanesca Potato Salad with Olives and Capers

Puttanesca Potato Salad with Olives and Capers

This Puttanesca Potato Salad features tender baby potatoes dressed in a briny sauce of blistered cherry tomatoes accented with anchovies, capers, and olives finished with a dollop of mayo and fresh dill and parsley.
Prep Time 20 mins
Cook Time 20 mins
Cooling Time 30 mins
Course Side Dish
Servings 6


  • 1 Large skillet
  • 1 Large pot


  • 680g (1.5 lbs) baby potatoes ** halved
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic thinly sliced
  • 1 tsp crushed red pepper flakes
  • 3 anchovy fillets finely chopped
  • 1 tbsp tomato paste
  • ¼ cup dry vermouth
  • 1 pint cherry tomatoes
  • 1 cup kalamata olives pitted
  • 2 tbsp capers drained
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh oregano finely chopped
  • cup mayo
  • 1 tbsp whole-grain Dijon mustard
  • 2 tbsp fresh dill finely chopped


  • Place the potatoes in a large pot and cover them with cold water. Place the pot over high heat and bring the water to a boil. Liberally salt the water and boil the potatoes for 15 minutes or until fork tender. Drain the potatoes and set them aside to cool for 30 minutes.
    680g (1.5 lbs) baby potatoes **
  • While the potatoes are cooking, pour the olive oil into a large skillet and place it over medium heat. Once the oil is shimmering add the onion and a generous pinch of salt. Reduce the heat to low and sweat the onions until translucent.
    2 tbsp olive oil, 1 yellow onion
  • Stir in the garlic, crushed red pepper flakes, anchovies, and tomato paste. Sauté until the garlic is fragrant and anchovies melt into the onions. Deglaze the pan with the vermouth.
    3 cloves garlic, 1 tsp crushed red pepper flakes, 3 anchovy fillets, 1 tbsp tomato paste, ¼ cup dry vermouth
  • Add the tomatoes and another generous pinch of salt. Sauté the tomatoes over medium heat until the skins begin to split. Crush the tomatoes with the back of the spoon and continue to cook until the sauce becomes jammy. About 10 minutes.
    1 pint cherry tomatoes
  • Stir in the olives and capers and cook for an additional 5 minutes. Take the sauce off of the heat and stir in the parsley and oregano. Set the sauce aside to cool for 30 minutes.
    1 cup kalamata olives, 2 tbsp capers, 2 tbsp fresh parsley, 1 tbsp fresh oregano
  • Place the potatoes in a large bowl and add the tomato sauce, mayo, mustard, and dill. Toss to coat and transfer to a platter. Either serve immediately or chill until ready to serve. ***
    ⅓ cup mayo, 1 tbsp whole-grain Dijon mustard, 2 tbsp fresh dill


** I used a mixture of red, yellow, and blue potatoes. But feel free to use any variety of baby potatoes you choose.  
*** This salad can be made 2-3 days in advance. 
Keyword capers, cherry tomatoes, dill, mayo, olives, parsley, potatoes