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Potato and Anchovy Salad CD PIC 30mins plus chilling
Serves 4-6 Cold Vegetables Fish Herbs Accompaniment Picnics Buffet Gluten Wheat Dairy Free Eggless
Ingredients For the dressing 1 tbsp Freshly chopped Parsley ½ teasp Sugar 1 x 50g/2oz tin Anchovy Fillets (undrained) 1 Garlic Clove, chopped 180ml/6fl.oz. Olive Oil 60ml/2fl.oz. White Wine Vinegar 1kg/2.2lb Potatoes, peeled and halved Other ingredients 10 Spring Onions, chopped 2 tbsp Freshly Chopped Parsley 75g/3oz pitted Black Olives, halved Salt and Black Pepper to taste
Instructions
1. Bring a large pan of salted water to a boil, add the potatoes and cook
for 15 minutes or until tender but still firm. Drain, cool and cut into cubes
and transfer to a large mixing bowl.
2. Place the dressing ingredients in a food processor or liquidiser and
process until smooth then pour over potatoes and mix well. Cover and marinate
for at least 4 hours in the refrigerator.
3. To serve - add the spring onions, parsley and olives to the potato mixture. Toss together well and season with salt and pepper to taste. Serve cold.
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