AT A GLANCE
This potato salad is simple to make, but its key ingredients offer plenty of gutsy flavours.
|01||Place potatoes in a saucepan, cover with cold water and bring to the boil over high heat. Cook until just tender (15-20 minutes), then cool in water and when cool enough to handle, drain, thinly slice and set aside.|
|02||Meanwhile, for anchovy dressing, process anchovies, garlic and lemon juice in a blender until finely chopped. With motor running, add oil in a thin stream until combined, season to taste with freshly ground black pepper.|
|03||Heat oil in a frying pan over high heat, add capers, cook until crisp (2-4 minutes). Drain on absorbent paper, set aside.|
|04||Combine sliced potato, lettuces and capers in a bowl, drizzle with half the dressing, toss gently to combine, transfer to a platter. Serve scattered with baby red chard with extra dressing to the side.|