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Stephanie Alexander’s warm potato salad with anchovy and cream sauce

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  • Egg free
  • Gluten free
  • Nut free
  • Soy free
  • Sesame free
  • No added sugar
  • Peanut free
  • High in dietary fibre
  • High in protein
  • Seafood free
  • Wheat free

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.

  • Serves4, as a side
  • Cook time15 minutes
  • Prep time10 minutes


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.

Nutrition Information

Per Serve

Energy: 1818kJ/435 Cals (21%)

Protein: 12g (24%)

Fat: 33g (47%)

Sat fat: 19g (79%)

Carb: 33g (11%)

Sugar: 7g (8%)

Fibre: 8g (27%)

Sodium: 670mg (34%)