Ingredients
- New potatoes 400g
- Anchovy fillets 8
- Capers 2 tbsp, small
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Fresh Chives 50g
- Lemon 1
- Spinneysfood Organic Red or Organic White Grape Vinegar 2 tbsp
- Spinneysfood Mediterranean Extra Virgin Olive Oil 100ml
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
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."
New potato salad with lemon and anchovies
European 20 Mins Prep · 20 Mins Cook
- 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.
- Finely chop the anchovy fillets, capers, parsley and chives. Zest and juice the lemon.
- 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.
- Serve immediately.