Amelia Grace Anya potatoes don’t get nearly enough attention, and once you’ve tried them properly dressed like this, you’ll understand why they deserve a regular place on the table.
They’re a small, knobbly variety with a distinctly nutty, almost chestnut-like flavour that sets them apart from an ordinary new potato.
This salad keeps things deliberately simple, because these potatoes really don’t need much more than a good dressing and a scattering of shallots to shine.
It’s the sort of salad I make when I want something that looks a little more considered than a standard potato salad, without any extra effort involved.
Why Anya Potatoes Work So Well in This Salad
Anya potatoes have a firmer, waxier texture than a floury potato, which is exactly what you want for a salad that needs to hold its shape once dressed and tossed.
Their slightly nutty, buttery flavour also means they can carry a simple dressing beautifully without needing anything heavy or overpowering alongside them.
Because they’re smaller and more knobbly than standard new potatoes, they also have a higher proportion of that flavourful skin to flesh, which is part of why they taste so distinctly of themselves compared to a plainer variety.
Ingredients for Delia Smith Anya Potato Salad with Shallots
- 800g Anya potatoes, washed and left whole (halved if larger)
- 2 shallots, very finely sliced
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh parsley, chopped
How to Make Delia Smith Anya Potato Salad with Shallots — Step by Step
Step 1 — Cook the Potatoes
Put the whole Anya potatoes into a large pan of salted water. Bring to the boil, then simmer for 15–18 minutes, until tender when pierced with a knife but not falling apart.
Step 2 — Soften the Shallots
While the potatoes cook, put the finely sliced shallots into a small bowl with the white wine vinegar. Leave to sit for 10 minutes — this softens their sharpness slightly and gives them a gentle pickled edge.
Step 3 — Make the Dressing
Whisk the olive oil into the shallots and vinegar, along with the Dijon mustard, salt and pepper, until well combined.
Step 4 — Drain and Cool Slightly
Drain the cooked potatoes and let them cool for about 5 minutes — you want them warm, not piping hot, when they meet the dressing.
Step 5 — Halve if Needed
Halve any larger potatoes so the pieces are roughly even in size, but leave the smaller ones whole for a bit of variety in the salad.
Step 6 — Dress the Potatoes
While the potatoes are still warm, pour over the shallot dressing and toss gently to coat. Warm potatoes absorb dressing far better than cold ones, so this timing matters.
Step 7 — Finish with Herbs
Scatter over the chopped chives and parsley and toss once more, very gently, to distribute them evenly.
Step 8 — Serve Warm or at Room Temperature
Serve straight away while still slightly warm, or leave to cool to room temperature — both are delicious.
My Top Tips for the Best Delia Smith Anya Potato Salad with Shallots
Dress the potatoes while they’re still warm. This is the single most important step for flavour — warm potatoes soak up the dressing far more readily than cold ones.
Let the shallots sit in vinegar before adding oil. Those few minutes take the raw edge off the shallots and give the whole salad a lovely, gentle sharpness.
Don’t overcook the potatoes. You want them tender enough to eat easily, but firm enough to hold their shape once tossed with the dressing.
Leave the skins on. Anya potato skins are thin and add both flavour and a nice bit of texture — there’s no need to peel them.
Add the herbs right at the end. Tossing them in too early means they wilt into the warm potatoes rather than staying bright and fresh.
Serving Suggestions
This salad is lovely served alongside cold roast meats, grilled fish, or a simple platter of cheese and charcuterie. It also works beautifully as part of a bigger spread for a summer lunch, alongside a green salad and some crusty bread.
How to Store Delia Smith Anya Potato Salad with Shallots
In the fridge: Store in an airtight container for up to 2 days. Bring back to room temperature for about 20 minutes before serving, as the flavour is better than straight from the fridge.
At room temperature: Fine for a few hours at a gathering or picnic.
In the freezer: Not suitable — potato salads don’t freeze well, as the texture of the potatoes changes considerably on thawing.
Delia Smith Anya Potato Salad with Shallots Recipe
Ingredients
Method
- Boil the potatoes for 15–18 minutes until tender.
- Soak the sliced shallots in vinegar for 10 minutes.
- Whisk in olive oil, Dijon mustard, salt and pepper to make the dressing.
- Drain the potatoes and cool for 5 minutes.
- Halve any larger potatoes.
- Toss the warm potatoes with the dressing.
- Scatter over the chives and parsley and toss gently.
- Serve warm or at room temperature.
Notes
Frequently Asked Questions About Delia Smith Anya Potato Salad with Shallots
Can I use a different potato if I can’t find Anya potatoes?
Yes — a good waxy salad potato such as Charlotte or Jersey Royal works well as a substitute, though you’ll lose a little of that distinctive nutty flavour Anya potatoes bring.
Can I make this salad ahead of time?
Yes, it keeps well in the fridge for up to 2 days, though it’s at its very best served the same day it’s made, while the potatoes are still slightly warm.
Why should I dress the potatoes while warm rather than cold?
Warm potatoes are more porous and absorb dressing far more readily than cold ones, giving you a much better-flavoured salad throughout, rather than a dressing that just sits on the surface.
Can I add anything else to this salad?
A little crumbled feta or some crispy bacon pieces both work nicely here if you’d like to make it more substantial.
