Stephanie Alexander, founder of the Stephanie Alexander Kitchen Garden Foundation, shares her warm potato salad. Made with a creamy garlic and anchovy sauce, this tasty side ideal for easy entertaining.
Serves44, as a side
Cook time15 mins15 minutes
Prep time10 mins10 minutes
as a side
Hi, Stephanie Alexander here. I'm about to make a beautiful potato salad with Carisma potatoes. From the 1st of June to the 28th of June, 25 cents from the purchase of each Coles Australian Carisma Potatoes 2 kilo bag will be donated to the Stephanie Alexander Kitchen Garden Foundation to a maximum of $75,000. Now, my recipe I've specified using small or medium potatoes, but in fact the bag I have has very large potatoes. So instead of using eight, I'm starting with four. I'm now going to cook these potatoes in cold water, but with very little salt, because the anchovies is one of the major ingredients in the sauce, and as we know, they are also very salty. While my potatoes are bubbling away, I'm going to make the sauce. So I have to chop my anchovies. They are going to be combined with some freshly chopped garlic, already with a little tiny pinch of salt, remembering what I said about anchovies being very salty already. So the garlic and anchovy are chopped together like this. Now I'm going to add my anchovies into the water, and I'm going to chop some herbs before I proceed with the sauce. I'm going to use flat-leaf parsley, which I prefer - it’s my favourite parsley, just using the leaves. And now a little bit of dill, not so much because it's really strong. Okay, so now I've got both herbs chopped. I've got my anchovy mixed with the garlic. I'm going to melt some butter and bring all these things together to a lovely creamy sauce. So here I have my melted butter, and into that is going to go this lovely garlic and anchovy paste. I won’t add the herbs to it because they're much nicer added at the very last minute. But this now has to go back on to a low heat and I'll stir it with a wooden spoon until it's a nice smooth mixture. My potatoes are ready, I'm just going to drain them in a colander and then put them back on the low heat just for a few seconds, half a minute, to dry off. Okay, so I've now added my garlic and anchovy to this slightly reduced cream. You can boil it a little bit longer but I didn't want it to boil over the pan. I'm now going to bring my potatoes across and chop them and put them in a bowl. I'm saving a few herbs for the final garnish and it's much better to combine the potatoes with the sauce when they're both warm. The potatoes will take up more sauce and be even more luscious but it doesn't have to be eaten hot, although probably for perfection it’s best eaten warm. And you'll notice that I've left the skin on the potatoes because I always think you get extra favour if you cook your potatoes with the skins on. Going to add the sauce to the potatoes and give them a really good stir. And these potatoes will sit in this for a good five minutes before I would put it on a platter so that they take up as much sauce as possible. A few more herbs. I will do a grind from the pepper mill. So here's our beautiful potato salad made with Carisma potatoes. It does look delicious and it will go with anything really, or just by itself. For an alternative way of presenting this lovely salad, a selection of salad leaves, a few delicious little slivers of smoked salmon and a last little sprinkle of dill.
Ingredients
8 Coles Australian Carisma Potatoes, halved
4 garlic cloves, peeled
1/2 tsp sea salt flakes
50g unsalted butter, chopped
6 anchovy fillets in olive oil, chopped
200ml thickened cream
2 tbs coarsely chopped flat-leaf parsley
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Method
Step 1
Place potato in a medium saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and cook for 15 mins or until the potato is just tender.
Step 2
Meanwhile, place the garlic and salt in a mortar and pound with a pestle until a thick paste forms. (Alternatively, process the garlic and salt in a food processor until almost smooth.)
Step 2
Melt the butter in a small frying pan over medium heat. Add the garlic mixture and anchovy and cook, stirring, for 2 mins or until aromatic.
Step 4
Place cream in a small saucepan and bring to a simmer over medium heat. Cook for 2-3 mins or until cream thickens slightly. Add the garlic mixture and stir to combine. Remove from heat.
Step 5
Drain the potato and return to the pan. Return the pan to low heat and shake for 30 secs or until any remaining water evaporates. Pour over the cream mixture and gently shake the pan to combine. Transfer the potato mixture to a serving bowl and sprinkle with parsley to serve.
