Baby Potato Salad

Serves 6

With a summery Christmas, light salads are a perfect side dish for your menu. The semi-dried tomato and anchovy dressing drizzled over this potato salad gives it a lively taste.

1 kg baby new potatoes

1 tablespoon dry white wine

2 tablespoons lemon juice

1 tablespoon extra-virgin olive oil

1 clove garlic, crushed

2 anchovy fillets, finely chopped

salt and freshly ground black pepper, to season

⅓ cup semi-dried tomatoes

¼ cup chives snipped into 3 cm lengths

 

Cook the potatoes in a saucepan of salted boiling water for 15 minutes, until tender; drain. While still hot, cut in half and add to a serving bowl. Drizzle over the wine and toss to coat.

Combine the lemon juice, oil, garlic and anchovy in a small jug. Season to taste with salt and pepper. Add the tomatoes and chives to the potatoes, drizzle with the dressing and toss to coat.

TIP It’s important to pour the wine over hot potatoes – they absorb more when hot than cold.