Put the potatoes on to boil in salted water and meanwhile fry the bacon pieces until crisp. Take off the heat when cooked.
Combine the oil, vinegar and mustard and season with pepper. Put the cooked potatoes (cut in half if not very small) into the frying pan with the bacon pieces, add the anchovies and the dressing and over a gentle heat move the ingredients around the pan to warm through. Add the chives and serve at once.
In The Vegetable Garden, published in 1904, W. Robinson listed 194 different varieties of potato. The late Donald McLean of Perthshire was cultivating more than 350 different kinds at the time of his death in 1988.
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