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Potato, bitter greens and anchovy dressing

This potato salad is simple to make, but its key ingredients offer plenty of gutsy flavours.

You'll need

6 kipfler potatoes (about 900gm), unpeeled 2 tbsp olive oil 1 tbsp drained capers in vinegar 1 frisée 2 cups (loosely packed) mâche To serve: baby red chard   Anchovy dressing 14 anchovy fillets 1 small garlic clove, coarsely chopped 1 lemon, juice only 250 ml (1 cup) olive oil


  • 01
  • Place potatoes in a saucepan, cover with cold water and bring to the boil over high heat. Cook until just tender (15-20 minutes), then cool in water and when cool enough to handle, drain, thinly slice and set aside.
  • 02
  • Meanwhile, for anchovy dressing, process anchovies, garlic and lemon juice in a blender until finely chopped. With motor running, add oil in a thin stream until combined, season to taste with freshly ground black pepper.
  • 03
  • Heat oil in a frying pan over high heat, add capers, cook until crisp (2-4 minutes). Drain on absorbent paper, set aside.
  • 04
  • Combine sliced potato, lettuces and capers in a bowl, drizzle with half the dressing, toss gently to combine, transfer to a platter. Serve scattered with baby red chard with extra dressing to the side.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2009

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