During my childhood the idea of a potato salad used to make my heart sink. Now it makes it leap. The first potato salads I had were at school: small white cubes of wet potato coated in sour-tasting salad cream. It was not until years later that I realized a good potato salad can be an infinitely variable gastronomic thrill. Here is an example that is also practical and portable for taking on picnics.
Empty the anchovies and their oil into a bowl set over a pan of water that has just boiled and been taken off the heat. Add the
Peel the shallots and slice across as thinly as possible in rounds. Chop the rocket leaves roughly, or leave whole if small. Wash the potatoes but do not peel. Cut into slices 5mm/¼in thick and steam or boil until tender. Drain and turn into a bowl with the shallots and rocket-the rocket should wilt on contact with the hot potatoes. Stir the remaining
© 1997 Josceline Dimbleby. All rights reserved.