Spiced potato and little heart salads

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 45 minutes
  • Serves:8, as a nibble


    1 tbsp Cooks’ Ingredients Hot & Spicy Rub
    2 tbsp rapeseed oil
    1kg Jersey Royal potatoes
    2 packs 2 Little Gem lettuces or Waitrose 1 Dolce Verde Lettuce Hearts, trimmed and leaves separated
    1/2 x 25g pack fresh chives, finely chopped

    For the dressing:
    2 anchovy fillets
    1 clove garlic
    50g essential Waitrose Half Fat Mayonnaise
    50ml soured cream
    25g pack fresh flat-leaf parsley
    20g pack fresh tarragon
    Juice 1 lemon


    1. Preheat the oven to 200°C, gas mark 6.  Mix the rub with the rapeseed oil.  Cut the potatoes into chunks and toss with the spicy oil in a roasting tin.  Cook for 30 minutes until golden, crisp and tender.
    2. Meanwhile, place all the dressing ingredients with 50ml cold water into a small food processor and blitz until smooth.  Spoon the hot potatoes into the lettuce leaves, drizzle the dressing over, then sprinkle with the chives and serve.

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