| Recipe Name | Potato Salad with wine and anchovies |
| Recipe Description | Potato Salad with wine and anchovies |
| Instructions | Put the potatoes in a bowl and sprinkle with the spring onions |
| or shallots. In a separate bowl, combine a dash of salt with the |
| crushed peppercorns, wine, wine vinegar and olive oil, mixing |
| well to form a vinaigrette. |
| Drain and roughly chop the anchovy fillets and mix them into |
| the vinaigrette. Add this and the chopped herbs to the potato |
| mixture, turning the ingredients gently. Marinate for 1 hr and |
| room temperature before serving or leave for up to 24 hours in |
| the fridge. |
| Utensils |
| Food Category | Side dish |
| Vegetarian |
| Source | Guardian Weekend |
| Time to Prepare | 1 hr |
| Number of Servings | 6 |
| Recipe ingredients: |
| Ingredient | Quantity | Comments |
| Potatoes | 6 | Medium, cooked, finely sliced |
| Shallots | 2 | Chopped (or spring onions) |
| Salt |
| Pepper | Fresh ground or crushed |
| Red wine vinegar | 1 | tablespoon |
| Red wine | 1 | glass |
| Olive oil | 225 | ml |
| Anchovies | 1 | small tin fillets |
| Chervil | 3 | Chopped sprigs |
| Parsley | 3 | Chopped sprigs |
| 20 January 1999 | Page 15 of 19 |