This is not your average potato salad. It’s creamy, bold, and loaded with big flavor. The anchovy aioli adds a rich, savory depth, while crispy capers bring that salty crunch that makes every bite pop. It’s one of those dishes that surprises you in the best way.
💛 Why I Love This Recipe
I threw this salad together once with leftover anchovies and a jar of capers, and it immediately became a favorite. The combo of silky potatoes, garlicky anchovy aioli, and crisp little capers? Magic.
Here’s why I keep coming back to it:
- 🧄 Anchovy aioli gives it restaurant-level flavor
- 🧂 Crispy capers add salty crunch in every bite
- 🥔 Creamy potatoes are classic and comforting
- ✨ Feels elevated but takes very little effort
- 🌡️ Delicious warm, room temp, or chilled
⏱️ Time & Servings
- Servings: 4
- Total Time: 35 minutes
📊 Macros (Per Serving)
- Calories: 315
- Protein: 6g
- Fat: 21g
- Carbs: 28g
- Fiber: 3g
- Sugar: 2g
🔬 Why This Recipe Works (Quick Science)
- Anchovies melt into the aioli for deep umami flavor without being “fishy.”
- Crispy capers burst open while frying, giving them that addictively crunchy texture.
- Starch from the potatoes binds the dressing and helps everything stick together.
- Balancing fat and acid (mayo + lemon) makes the aioli rich but still bright.
🧂 What You’ll Need
- 1½ lbs baby potatoes, halved
- ⅓ cup mayonnaise
- 1 tsp Dijon mustard
- 1½ tbsp lemon juice
- 2 anchovy fillets, finely minced
- 1 small garlic clove, grated or minced
- 1 tbsp olive oil (for aioli)
- 3 tbsp capers, drained
- 2 tbsp olive oil (for frying)
- Salt and pepper, to taste
- Optional: chopped fresh parsley for garnish
🍳 How to Make It
1. Boil the Potatoes
Add the halved potatoes to a large pot of salted water. Bring to a boil and cook for 10–12 minutes until fork-tender. Drain and let them cool slightly.
2. Make the Anchovy Aioli
In a bowl, mix mayonnaise, Dijon, lemon juice, minced anchovies, grated garlic, and 1 tbsp olive oil until smooth and creamy.
3. Fry the Capers
Heat 2 tbsp olive oil in a small skillet over medium heat. Add the drained capers and fry for 2–3 minutes until puffed and crisp. Remove and drain on a paper towel.
4. Toss the Potatoes with Aioli
Place warm (not hot) potatoes in a mixing bowl. Add the anchovy aioli and gently toss to coat evenly.
5. Top with Crispy Capers and Serve
Transfer potato salad to a serving bowl. Sprinkle with crispy capers and chopped parsley. Serve warm or chilled.
🧠 Meal Plan Ideas
- Make ahead for picnics—just add crispy capers before serving
- Side for grilled meat or fish
- Serve with soft-boiled eggs for brunch
- Add arugula to make it a full salad meal
⚠️ Common Mistakes
- Not drying the capers well: They’ll splatter and won’t crisp up
- Using hot potatoes in the aioli: It can make the mayo split
- Too much anchovy: Start small—just two fillets add plenty
- Skipping the acid: Lemon keeps the aioli balanced and not heavy
🍽️ What to Serve With
- Grilled chicken or steak
- Smoked salmon
- Roasted veggies
- Toasted sourdough or focaccia
- Crisp white wine or sparkling water
❓ FAQ
Can I use canned anchovy paste?
Yep! Use about ½ tsp in place of 2 fillets.
How long does this last in the fridge?
Up to 3 days in an airtight container. Add crispy capers just before serving.
Is this too “fishy”?
Not at all—anchovies melt into the dressing and just add depth.
Can I use another herb instead of parsley?
Chives or dill would be great here too!
Can I make it vegan?
You can try vegan mayo and skip the anchovy for a milder herby aioli.
🥄 Wrap-Up
This Potato Salad with Crispy Capers & Anchovy Aioli is a little creamy, a little salty, a little crunchy, and totally satisfying. It’s different in the best way, and once you taste it, you’ll want to keep a jar of anchovies and capers on hand just in case.
Let me know if you try it—I’d love to hear how it turned out!