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The summer potato purée with olives and pickles is a simple and flavorful recipe, perfect for hot days when you want a fresh side dish with plenty of character. This preparation combines the softness of potatoes with the tangy note of pickled gherkins, the strong taste of green olives, and the sweetness of pepper preserved in oil.
The anchovy paste adds depth and savoriness, while the extra virgin olive oil helps blend the ingredients and make the mixture smoother. The result is a cold purée that’s different from the usual, ideal to accompany second courses of meat, fish, eggs, or grilled vegetables.
Easy to prepare, this summer purée can be served cold or at room temperature. It’s a great idea for outdoor lunches, buffets, casual dinners, or summer menus that seek practical, ready, and flavorful dishes.
Equipment
- 1 pot
- 1 knife
- 1 cutting board
- 1 potato masher
- 1 large bowl
- 1 spoon
Ingredients
- 5 nr potatoes medium
- 3 nr pickled gherkins
- 1 nr pepper in oil
- 1 tablespoon anchovy paste
- 8 nr green olives
- 5 tablespoons oil extra virgin olive oil
- to taste salt
Instructions
- Wash the potatoes and boil them with the skin on in plenty of water until soft.
- Meanwhile, finely chop the pickled gherkins, the pepper in oil, and the pitted green olives.
- Gather the chopped ingredients in a bowl, add the anchovy paste and extra virgin olive oil, then mix well until you get a homogeneous dressing.
- Drain the potatoes, let them cool slightly, then peel them.
- Pass the potatoes through a potato masher and collect them in a large bowl.
- Add the prepared dressing and mix carefully, adjusting salt if necessary.
- Let it cool and serve the mashed potatoes cold or at room temperature.
Notess
- Anchovy paste is already salty: add salt only at the end and sparingly.
- For a vegetarian version, you can omit the anchovy paste and slightly increase the amount of olives and pickles.
- The mashed potatoes can be prepared in advance and stored in the refrigerator until serving time.
- Before serving, let it sit for a few minutes at room temperature and stir again with a drizzle of oil.
Why try it
This summer mashed potato is an original twist on the classic mashed potatoes. The base remains soft and delicate, but the seasoning with olives, pickles, oil-marinated pepper, and anchovy paste makes it livelier and suitable for the warm season.
It’s an interesting recipe because it enhances simple ingredients, often already in the pantry, transforming them into a cold side dish with a bold flavor. The saltiness of the marinated ingredients must be carefully balanced, adding salt only at the end.
Tips for making the recipe
To get a well-blended purée, mash the potatoes while still warm: they’ll be softer and absorb the seasoning better. Finely chop pickles, olives, and pepper for an even distribution.
Always taste before adding more salt, since the anchovy paste, olives, and pickles are already flavorful. For a fresher taste, you can finish the dish with a little chopped parsley or a drizzle of extra virgin olive oil just before serving.
Do children like this recipe too?
It depends on their tastes. The soft texture of the potatoes may appeal to children, but olives, pickles, and anchovy paste have a strong flavor. To make it milder, you can reduce the amount of anchovy paste or omit it.
For a simpler version, prepare part of the purée with only potatoes, oil, and some chopped pepper, adding olives and pickles only to the portion served to adults.
Pairings
The summer mashed potatoes with olives and pickles pairs well with simple, lightly prepared dishes. Serve it with grilled fish, white meats, hard-boiled eggs, omelettes, grilled vegetables, or mixed salads.
It’s also suitable for a cold summer lunch, alongside tomatoes, green salad, legumes, or tuna. To accompany it, choose a young, fresh white wine or a light rosé.
Storage tips
Store the summer purée in an airtight container in the refrigerator and consume within 2 days. Before serving, leave it at room temperature for a few minutes and stir in a drizzle of extra virgin olive oil if needed.
It’s best not to freeze it: the potato texture could change and the pickled and oil-marinated ingredients would lose some of their quality. If you notice unusual odors or noticeable color and texture changes, do not consume it.
