Potato, Egg and Anchovy Salad

I’d planned to write about chocolate ice-cream today but unfortunately my camera has not saved the picture I took and the recipe could also do with a little tweaking.    The flavour was perfect – but the texture was a little thick for the machine.   What a shame! Or rather, what a great excuse to make it again!  But not this week.   I promise you I’m going to be healthy from now on.   Well, at least until next weekend.

After this month’s Daring Cooks Challenge I have actually become quite keen on potato salads.   So keen that I now choose to make them whereas before I would have run a mile.   I actually like the taste of new potatoes, still a bit warm with the olive oil, black pepper and lemon soaking in.    I chose to pair them this week with anchovies – another ingredient I would have avoided like the plague a couple of years ago.   I used the ones that are tinned in olive oil so I could use the anchovy flavoured olive oil in the dressing.   Delicious – if you like anchovies.

You could say this is a variation on a salad nicoise.   A seared tuna steak instead of (or in addition to) the anchovies would have been equally delicious.

I am submitting this to Kahakai Kitchen for Souper (soup, salad and sammie) Sunday.

Ingredients – serves 1

5 new potatoes

1 egg

6 tinned anchovies + the oil from the tin

Handful of mangetout

Handful cherry tomatoes, halved

6 asparagus spears

Salt

Black pepper

Lemon juice

How to make Potato, Egg and Anchovy Salad

1. Halve the potatoes and boil them for about 15 minutes or until cooked.

2. Put the egg on to boil for about 10 minutes.

3. Just before the potatoes are ready, add the asparagus.

4. Remove the egg and put it in a bowl of cold water, before removing the shell and quartering.

5. Arrange all the ingredients on a plate.    Season.  Drizzle the oil from the anchovy tin over the salad and finish with a squeeze of lemon.