Recipes: Warm potato salad with Caesar dressing

Great with grilled meat or fish, or try it cold the next day as part of a picnic lunch

Ingredients

• 750g Jersey Royal potatoes or small new potatoes, unpeeled and halved if large
• 1 garlic clove , roughly chopped
• 2 anchovy fillets, roughly chopped
• 3 rounded tbsp mayonnaise
• 1 tbsp olive oil
• juice ½ lemon
• 3 tbsp grated Parmesan
• 1 bunch spring onions , finely chopped

  

  1. Cook the potatoes in boiling salted water until tender. Meanwhile, pound the garlic and anchovy fillets to form a paste. Mix with the mayonnaise, olive oil, lemon juice and Parmesan. Season with salt and pepper.
  2. Toss the dressing through the potatoes with the spring onions while still warm.

  Per serving

  321 kcalories, protein 7g, carbohydrate 32g, fat 20 g, saturated fat 4g, fibre 2g, sugar 4g, salt 0,59 g