Warm potato salad with anchovy, habanero chilli and citrus

Serves 4

900g waxy potatoes (such as Pink Fir or Ratte), peeled and cut into bite-size chunks

4 anchovy fillets

1 garlic clove, peeled

1 habanero/scotch bonnet chilli, deseeded

Zest and juice of ½ orange

2 tbsp red wine vinegar

5 tbsp extra virgin olive oil

1 tbsp mayonnaise

2 small shallots, finely sliced

2–3 heads of chicory, leaves separated

A large handful of basil leaves, roughly shredded

1 Simmer the potatoes in salted, boiling water for 15–20 minutes, until cooked through. Meanwhile, pound the anchovy fillets, garlic clove and chilli with a pinch of salt in a pestle and mortar, until you have a smoothish paste. Add the orange zest and juice, and work them into the paste. Finally, mix this with the vinegar, olive oil and mayonnaise (if it won’t all fit, transfer the dressing to a small bowl).

2 When the potatoes are cooked, drain and, while still warm, toss with two-thirds of the dressing and the shallots. Check to make sure it is well seasoned, adjust as necessary.

3 Toss the chicory and basil leaves in the reserved dressing and either mix through the potatoes or arrange the leaves in a pretty salad bowl topped with the new potatoes.

Thomasina Miers

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