| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | European |
| Diet | Other |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 205 |
| Fat | 16g |
| Saturates | 2g |
| Protein | 3g |
| Carbs | 14g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place the potatoes in a large pot of salted water and bring to the boil. Simmer for 15–20 minutes until just tender but still holding their shape, then drain well and set aside to cool slightly. If the potatoes are large, halve them once cooked.
2
Finely chop the anchovy fillets, capers, parsley and chives. Zest and juice the lemon.
3
In a large salad bowl, combine the anchovies, capers, parsley, chives, lemon zest and juice, vinegar and olive oil, stirring well to make the dressing. Add the warm potatoes to the bowl and gently toss until they are well coated. Season with salt and black pepper.
4
Serve immediately.
