Potato salad niçoise

• 900 g/2 lb long thin salad potatoes
• 6–8 tablespoons olive oil

Boil the potatoes in their skins until cooked. Peel and cut into thick slices. While still hot, pour over the marinade of olive oil, dry white wine (or beef consommé) and wine vinegar. Add the finely chopped shallots and parsley; season to taste with salt and freshly ground black pepper.

Arrange the anchovies in a lattice on top, and place a black olive in the centre of each square. Gar