This is a vibrant salad that can accompany meat, fish or poultry. Dress the potatoes while still hot for the best result.
Ingredients
Serves 4-6
- 900g potatoes
- Dressing see below
- 110ml mayonnaise
- 3 hard boiled eggs, peeled and quartered
- 30g anchovies finely chopped
- 1 tablespoon small capers
- 1-2 tablespoons chopped flat parsley leaves
Dressing
- 90ml extra virgin olive oil
- 30ml white wine vinegar
- 1 clove of peeled crushed garlic
- 1 scallion
- ¼ teaspoon French mustard
- 6-8 basil leaves
- 2 large sprigs of parsley
- Sea salt and freshly ground black pepper
Method
- Cook the potatoes in boiling salted water for 10 minutes. Pour off three quarters of the water and continue to cook covered for about another 20 minutes until the potatoes are tender.
- While the potatoes are cooking blend all of the dressing ingredients to achieve a smooth and green result. Taste and correct seasoning.
- Peel the potatoes while still hot and cut into 1.5cm thick slices or dice.
- Place the potatoes in a large bowl and immediately fold through the well mixed dressing and the mayonnaisewith a flexible spatula. Taste and correct seasoning.
- Place in a large wide bowl and place the eggs on top. Scatter over the anchovies and capers and finally the chopped parsley. Serve within 2 hours.
