Quick-pickled potato salad with artichokes, olives and sun-dried tomatoes

Mediterranean Vinegar Blend is now available in Morrisons.

Make this using Sarson’s Mediterranean Vinegar Blend.


  • 500g of new potatoes
  • 350ml of Sarson’s “Pickle in 15 Minutes” Mediterranean vinegar blend
  • 50g of black olives
  • 1 tbsp of capers
  • 100g of marinated globe artichokes, quartered
  • 100g of sun-dried tomatoes
  • Salt


  • 2 tbsp of Mediterranean vinegar blend, reserved from the pickled potatoes
  • 2 tbsp of olive oil
  • 1 handful of parsley, chopped
  • 1 handful of basil, chopped
  • Lemon juice
  • Salt
  • Pepper


  1. Begin by halving the potatoes – this is an important step as the vinegar doesn’t penetrate the potato skins as well as the flesh.
  2. Cook the potatoes in salted boiling water until just cooked, for around 10–15 minutes.
  3. Drain well and place in a bowl with the Mediterranean vinegar blend. Leave to pickle for 15 minutes.
  4. Drain the potatoes, reserving 2 tbsp of vinegar.
  5. Make a dressing by whisking the reserved vinegar with the olive oil. Stir in the chopped herbs, then season with salt, pepper and lemon juice to taste.
  6. Toss the potatoes with the olives, capers, artichokes and tomatoes then dress with the herb dressing. Serve warm or cold.

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