Potato and Anchovy Salad
Accompaniment Picnics Buffet Gluten Wheat Dairy Free
tbsp Freshly chopped Parsley
x 50g/2oz tin Anchovy
Garlic Clove, chopped
White Wine Vinegar
Potatoes, peeled and
Spring Onions, chopped
tbsp Freshly Chopped Parsley
pitted Black Olives, halved
and Black Pepper to taste
1. Bring a large pan of salted water to a boil, add the potatoes and cook
for 15 minutes or until tender but still firm. Drain, cool and cut into cubes
and transfer to a large mixing bowl.
2. Place the dressing ingredients in a food processor or liquidiser and
process until smooth then pour over potatoes and mix well. Cover and marinate
for at least 4 hours in the refrigerator.
3. To serve - add the spring onions, parsley and olives
to the potato mixture. Toss together well and season with salt and pepper to
taste. Serve cold.
Main equipment required to make
Food processor or
Key techniques required to make this
soak foods in a marinade to enhance the flavour.
It also sometimes has the effect of tenderising foods such as meat.
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