This potato salad is simple to make, but its key ingredients
offer plenty of gutsy flavours.
6kipfler potatoes (about 900gm), unpeeled2 tbspolive oil1 tbspdrained capers in vinegar1frisée2 cups(loosely packed) mâcheTo serve:baby red chardAnchovy dressing14anchovy fillets1small garlic clove, coarsely chopped1lemon, juice only250 ml(1 cup) olive oil
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.
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.
Heat oil in a frying pan over high heat, add capers, cook until crisp (2-4 minutes). Drain on absorbent paper, set aside.
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.