Potato, radish, parsley and celery salad

6 servings Prep: 20 mins, Cooking: 20 mins
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A delicious alternative to the classic version with rich mayonnaise.

By Food24 May 04 2015
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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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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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