Peruvian potato salad

Ingredients 10
Servings 4
Time 20 minutes


  • 1
  • 6
    anchovy fillets
  • 180
    olive oil
  • 2
    cloves garlic, crushed
  • 1
    fresh chilli, chopped
  • 50
    white wine vinegar
  • 6
    spring onions, sliced
  • 100
    freshly chopped mint
  • 100
    freshly chopped parsley
  • 3
    hard-boiled eggs, peeled and cut into wedges


20 minutes
1. Boil potatoes for about 20 minutes, until tender. Drain and cool. When cool, peel and slice. 2. Meanwhile, mash anchovies with 20 ml oil, using a fork. Mix into remaining olive oil. Add garlic, chilli and vinegar and whisk well, to blend. Add herbs and seasoning to taste. Pour over potato slices and toss gently, to coat. Serve garnished with wedges of egg.

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