Baby potato salad

Baby potato salad

By
From
The 12 Days of Christmas
Serves
6
Photographer
Mark Roper

With a summery Christmas, light salads are a perfect side dish for your menu. The semi-dried tomato and anchovy dressing drizzled over this potato salad gives it a lively taste.

Ingredients

Quantity Ingredient
1kg new potatoes
1 tablespoon dry white wine
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 garlic clove, crushed
2 anchovy fillets, finely chopped
salt and freshly ground black pepper, to season
1/3 cup semi-dried tomatoes
1/4 cup chives, snipped into 3 cm lengths

Method

  1. Cook the potatoes in a saucepan of salted boiling water for 15 minutes, until tender; drain. While still hot, cut in half and add to a serving bowl. Drizzle over the wine and toss to coat.
  2. Combine the lemon juice, oil, garlic and anchovy in a small jug. Season to taste with salt and pepper. Add the tomatoes and chives to the potatoes, drizzle with the dressing and toss to coat.

Tip

  • It’s important to pour the wine over hot potatoes – they absorb more when hot than cold.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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