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Potato and Anchovy Salad  

CD    PIC   30mins plus chilling


Serves 4-6    Cold   Vegetables   Fish   Herbs  Accompaniment  Picnics Buffet  Gluten Wheat Dairy Free  Eggless



For the dressing

1 tbsp Freshly chopped Parsley

teasp Sugar

1 x 50g/2oz tin Anchovy Fillets (undrained)

1 Garlic Clove,  chopped

180ml/6fl.oz. Olive Oil

60ml/2fl.oz. White Wine Vinegar

1kg/2.2lb Potatoes, peeled and halved

Other ingredients

10 Spring Onions, chopped

2 tbsp Freshly Chopped Parsley

75g/3oz pitted Black Olives, halved

Salt 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 this Recipe


Mixing bowl

Food processor or liquidiser


Key techniques required to make this Recipe

Marinate -    To 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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