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2-4
Easy
Published 2013
This is a fantastic accompaniment to barbecued or steamed fish, goes very well with all meat, and is simply a very pleasant little lunch in its own right.
To make the sauce, mix the herbs, garlic, shallot and anchovies together in a bowl. Stir in the mustard, vinegar or lemon juice and oil and leave, covered, for half an hour or so at room temperature to become what it’s meant to be.
Put the potatoes in cold water with a teaspoon of salt and bring them up to a gentle simmer. Cook them for 14 minutes until tender. It is essential that they