Take your sides to a whole new level with this potato salad with anchovy dressing (trust us, this dressing will be your new favourite secret ingredient). Perfect for braai season!
SERVES 4 // COOKING TIME 25 min
½ cup olive oil
4 anchovy fillets
Small handful chopped parsley
Juice of 2 lemons
1 tbsp honey
2 tsp English mustard
750 g baby potatoes, boiled and halved
1 bulb fennel, thinly sliced, plus 1 tbsp fennel fronds, chopped
4 radishes, thinly sliced4 red spring onions, thinly sliced
1. To make the dressing, heat the olive oil in a small pot over medium heat. Once the surface of the oil begins to simmer, add the anchovies and then remove from the heat.
2. Allow the anchovies to break up and melt into the oil; then add the parsley, lemon juice, honey and mustard. Whisk to combine; then set aside to cool.
3. Arrange the potatoes and sliced fennel on a platter. Add the fennel fronds, radishes and spring onions; drizzle with the anchovy dressing.
Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za