Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
With a summery Christmas, light salads are a perfect side dish for your special menu. Quick and easy, they’re great for the holiday season. The semi-dried tomato and anchovy dressing drizzled over this potato salad gives it a lively taste.
1 kg baby new potatoes
1 tbsp dry white wine
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 garlic clove, crushed
2 anchovy fillets, finely chopped
salt and freshly ground black pepper, to season
⅓ cup semi-dried tomatoes
¼ cup chives, snipped into 3cm lengths
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook the potatoes in a saucepan of salted boiling water for 15 minutes, until tender; drain. While still hot, cut in half and add to a serving bowl. Drizzle over the wine and toss to coat.
Combine the lemon juice, oil, garlic and anchovy in a small jug. Season to taste with salt and pepper. Add the tomatoes and chives to the potatoes, drizzle with the dressing and toss to coat.
It’s important to pour the wine over hot potatoes - they absorb more when hot than cold.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.