Serving size: Serves 8
Cuisine type: British/Scottish/Irish
Cooking time: Less than 30 minutes
Special options: Kid friendly
Course: Side dish
Favourite flavours: Easy recipes, Salad
Convenience recipes: Budget

Australian House & Garden Potato salad recipe

INGREDIENTS

1.5kg waxy potatoes, such as kipfler or nicola, scrubbed
½ cup (125ml) dry white wine
¼ cup (60ml) extra virgin olive oil
1 large clove garlic, finely chopped
4 small shallots, thinly sliced
4 anchovy fillets, finely chopped (optional)
1 cup flat-leaf parsley leaves, coarsely chopped
1 tsp sherry vinegar

METHOD

1. Cook waxy potatoes in a large pan of salted water, about 10-20 minutes or until tender, depending on size. Drain, cut in half lengthwise, and place in a large bowl. While hot, pour white wine over potatoes. Mix gently and stand for 10 minutes.

2. Add oil and toss thoroughly, then add remaining ingredients and toss again. Check seasoning, adding salt, pepper and more oil, if necessary. Serve warm or at room temperature.