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Delia Smith Anya Potato Salad with Shallots Recipe

Delia Smith Anya Potato Salad with Shallots Recipe

Delia Smith's Anya potato salad with shallots makes the most of these small, nutty potatoes with a light, buttery dressing.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 People
Course: Salad
Cuisine: British
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 800 g 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

Method
 

  1. Boil the potatoes for 15–18 minutes until tender.
  2. Soak the sliced shallots in vinegar for 10 minutes.
  3. Whisk in olive oil, Dijon mustard, salt and pepper to make the dressing.
  4. Drain the potatoes and cool for 5 minutes.
  5. Halve any larger potatoes.
  6. Toss the warm potatoes with the dressing.
  7. Scatter over the chives and parsley and toss gently.
  8. Serve warm or at room temperature.

Notes

Dress the potatoes while still warm for the best flavour absorption.
Let the shallots sit in vinegar before adding oil to soften their sharpness.
Leave the skins on for extra flavour and texture.
Add fresh herbs right at the end so they stay bright rather than wilting.
Best eaten the same day, though it keeps in the fridge for up to 2 days.