Warm Potato Salad with Anchovies and Bacon

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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I close a recipe book if I see the words ‘chill in the fridge’ referring to a salad. Here is a dish for like-minded cooks.


  • lb (700 g) small new potatoes, cleaned
  • 4 rashers streaky bacon, cut into little strips
  • 4 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon French mustard
  • freshly ground black pepper
  • 4 fillets anchovies, cut into little strips
  • Chopped chives


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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