POTATO SALAD WITH ANCHOVIES

POTATO SALAD WITH ANCHOVIES
1 ½ cups olive oil
1 tablespoon sugar
1 ½ teaspoons salt
½ cup white wine vinegar (do not substitute other)
2 cloves garlic, chopped
5 – 15 anchovy fillets, finely chopped, or to taste
2 tablespoons wholegrain mustard
1,5 kg potatoes
2 cups spring onions, finely chopped
¾ cup parsley, chopped
fresh black pepper

Combine the olive oil, sugar, salt, vinegar, anchovies and mustard. Use a food processor or blend by hand.
Boil the potatoes in their jackets until soft.
Drain and cut into chunks while still warm and immediately pour over the sauce. Add the spring onions and parsley. It is important for the sauce to soak into the warm potatoes.
Season with freshly ground black pepper and stir through.
Refrigerate overnight. This potato salad tastes best the day after it’s been made, when all the flavours have combined.
You can substitute the anchovies with bacon.
Photo: Melissa Ann Vermeulen