Potato Anchovy Salad

1. 1

   Put potatoes in a large saucepan, and cover generously with cold water. Add salt, and bring to a boil. Simmer until tender when pierced with a knife, about 20 minutes. Drain, and leave to cool.

2. 2

   In a large bowl, whisk together the yolk of the hard-boiled egg and vinegar until smooth. Whisk in the sour cream and oil.

3. 3

   Finely chop egg white, finely chop anchovies and finely slice 4 scallions. Whisk all into egg yolk mixture.

4. 4

   Quarter potatoes; add to bowl of dressing. Fold to mix. Transfer to serving dish. Finely chop 2 remaining scallions, and scatter on top. Season with salt and pepper, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.