Potato Salad with Eggs, Capers and Anchovies

I made some lovely summery dishes over the summer and never had time to post them. So now that I'd like a reminder of summer with all the cold weather we've been having I thought I'd make a start on posting them! This is a delicious potato salad that I saw on TV and knew I had to make. I love Valentine Warner, but some of his recipes are a little complicated but this is dead simple and very tasty. I made a lot of potato salads over the summer with my own home grown potatoes and they were all delicious.

The work on my kitchen starts tomorrow and as you can imagine I'm currently living in a bit of a mess! The units were delivered last week so my living room is full of boxes and the worktops and appliances are arriving tomorrow. I am really looking forward to it being finished but am not sure about the mess! I shall take some pictures and show you the transformation when it's done!



Potato Salad with Eggs, Capers and Anchovies (adapted from What to Eat Now: Spring and Summer - Valentine Warner)
(Serves 6)

750g small waxy potatoes
6 eggs
1/2 small red onion
small handful of chives
3 sprigs fresh tarragon
handful flat parsley leaves
salt and pepper

Mayonnaise
6 tbsp mayonnaise
juice 1 small lemon
5 salted anchovy fillets in oil, drained
2 tbsp baby capers

Put the potatoes in a large pan and cover with cold water. Bring to the boil over a high heat and cook for 15-20 mins or until tender. Drain in a colander under cold running water.

Add the eggs to another pan of cold water, bring to the boil and cook for 10 mins. Drain under cold running water.

For the mayonnaise, put the mayonnaise into a bowl. Roughly chop the anchovy fillets and stir into the mayonnaise with the capers.

Slice the potatoes and tip them into a serving bowl. Peel the eggs, chop them up into small pieces and add to the potatoes. Peel and finely chop the red onion and scatter over. Strip the whole tarragon leaves from the stems, chop them and the other herbs and add to the salad.

Spoon the mayonnaise over the top of the salad and turn with two large spoons until all is mixed and evenly coated. Season with a little salt and pepper. Serve.