Until a few years ago i saw potatoes as a pretty ‘meah’ ingredient. Boring at the best of times, over oily or under salted at the worst. Always on the table but generally the dish with the least love, care and attention.
Forgive me if you were lucky enough to come from a roast potato kind family, who hit it with bang on crispiness every time, but that wasn’t me and there ain’t nothing like saggy leftover roast spuds, looking like wrinkled foreskins, or mash with a hard crust to put anyone off…
Still, being as cheap and versatile as they are, I thought that the spud deserved a bit of a renaissance in my kitchen, so I have added more potato containing recipes into my staple home makes. They are certainly a well matched companion, to show off other star ingredients.
Generally I tend to defer to the more waxy varieties (god knows why, I think the large ones intimidate me) which I use in tortillas, salads or stews. They fare better for a bit of bashing about in tupperware and have a more pleasing texture.
Here its the ripe tomatoes and the salty anchovies and olives that bring it. They amp up the shazam… taking it from sainsbury’s basic to deli expensive, adding freshness, sweetness and taste bud tingling tang. Simple to make, you can boil the tatties ahead and assemble as you fancy. Optional extra is a poached or boiled egg to top it all off.
Potato, Tomato and Anchovy Salad
- 600g new potatoes, cut into two
- 100g black olives, halved
- 300g ripe cherry tomatoes, halved
- 6 tbsp extra virgin olive oil, or garlic infused olive oil
- 2 tbsp lemon juice, plu s a few wedges to serve
- 1 tsp dijon mustard
- 1/2 teaspoon honey
- 150g fresh anchovies
- Large handful basil leaves
- Large handful of rocket leaves
- Sea salt and freshly ground black pepper
Put the potatoes in a large saucepan and cover with water. Add a couple of pinches of salt to the pan. Bring to the boil and simmer for 12-15 minutes, or until tender, then drain the potatoes, rinse with cold water and leave to cool.
Place the cooled potatoes in a large salad bowl. Halve the cherry tomatoes and add to the bowl with the potatoes. Turn the olives onto a board, roughly chop then add them too with the basil leaves and rocket.
Add the garlic olive oil, lemon, mustard and honey to a bowl and mix well. Season generously with salt and freshly ground black pepper. Pour over the the dressing and toss the potatoes well, to ensure they are evenly coated.
Divide the salad between plates/ lunchboxes, or serve as you fancy, finishing off with the anchovies, an extra squeeze of lemon juice and a little more black pepper.