New potato salad with watercress and anchoiade

  • New potato salad with watercress and anchoiade
Skill level
Preparation Time
10 minutes
Cooking Time
15 minutes
Serves 4-6
Side dish

This is a modern twist on a classic potato salad, with a punchy grown-up flavour combination.

Combined with an anchovy, vinegar and garlic dressing, these peppery summer garden ingredients go perfectly with chargrilled meat or fish.


  • 600g New potatoes
  • 1 tin anchovy fillets, plus tbsp of oil from the tin
  • 2tbsp white wine vinegar
  • 1 garlic clove
  • 4 tbsp extra virgin olive oil
  • 2 tbsp cold water
  • Fresh watercress
  • A handful of fresh radishes, trimmed and quartered
  • Black pepper


  1. 1Wash the potatoes and place in a pan of salted cold water and bring to a boil, when they begin to boil set the timer for 12 minutes.
  2. 2After this time remove them from the heat and cool down in a sink of cold water, changing the water a couple of times. Once cooled, dry them off and set aside.
  3. 3To make the dressing combine the anchovies, vinegar, garlic, oil and water in a pestle and mortar or blender and blend/pound until smooth. Taste and adjust the seasonings as required - adding salt or vinegar to balance the flavours.
  4. 4To serve, coat the potatoes and radishes in half the sauce and roll together gently in a bowl, add the watercress to the top and without mixing it in, pick it up and place into a serving dish - this keeps the watercress crisp.
  5. 5Add black pepper and serve.