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Potato salad with Caspe olives & anchovies

Ingredients
500g new potatoes
75g Caspe olives, chopped
8 Ortiz anchovy fillets, chopped
3 tbsp of mayonnaise
Ground black pepper
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The combination of the waxy potatoes, the buttery  saltiness of the anchovies and the bitterness of the Caspe olives makes for a complex, flavoursome salad.

 

Boil the potatoes, allow to cool and cut into 3cm pieces. Add the mayonnaise, chopped Caspe olives and chopped anchovies and mix well together. Season with coarsely ground black pepper. Refrigerate for an hour or so to allow the flavours to develop and serve.

 

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Ingredients
500g new potatoes
75g Caspe olives, chopped
8 Ortiz anchovy fillets, chopped
3 tbsp of mayonnaise
Ground black pepper
Add all to basket

Add in stock items to your basket

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