Name: Potato, radish, parsley and celery salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 60 ml fresh chillies 573; 30 ml vinegar red wine; 4 anchovy fillets chopped; black pepper freshly ground; 1 kg potatoes; 1 can artichokes tnned hearts and drained; 2 celery stalks chopped; handful celery stalks leaves, chopped; handful fresh Italian parsley chopped; 1 bunch spring onions sliced; 6 radishes thinly sliced

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Ingredients (11)

60 ml	fresh chillies — 573
30 ml	vinegar — red wine
4	anchovy fillets — chopped
	black pepper — freshly ground
1 kg	potatoes
1 can	artichokes — tnned hearts and drained
2	celery stalks — chopped
handful	celery stalks — leaves, chopped
handful	fresh Italian parsley — chopped
1 bunch	spring onions — sliced
6	radishes — thinly sliced

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Method:

Mix the olive oil, red wine vinegar and anchovy fillets in a small measuring cup. Season with pepper and set aside.

Boil the potatoes in salted water until just cooked. Then halve or quarter them, and mix with the salad dressing immediately while still warm. Add the artichoke hearts. Set aside until cool.

Stir in the celery stalks and leaves, parsley, spring onions and radishes, and serve. Drizzle some more salad dressing over if you like, as the sauce absorbs into the potatoes quite quickly.

Word and image: Home magazine

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