Browse All Recipes

Potato, bitter greens and anchovy dressing

Australian Gourmet Traveller salad recipe for potato, bitter greens and anchovy dressing.

By Lisa Featherby
  • Serves 8
  • 15 mins preparation
  • 25 mins cooking plus cooling
Potato, bitter greens and anchovy dressing
Potato, bitter greens and anchovy dressing

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


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    Heat oil in a frying pan over high heat, add capers, cook until crisp (2-4 minutes). Drain on absorbent paper, set aside.
  • 4
    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.
  • Author: Lisa Featherby