Potato, radish, Parsley and celery salad
60ml olive oil
30ml red grape vinegar
4 anchovy fillets, chopped
1kg yellow waxy new potatoes
1 400g tin artichoke hearts, drained
2 celery stalks, chopped
1 handful celery leaves, chopped
1 handful of fresh Italian parsley, chopped
1 bunch of spring onions, sliced
6 radishes, thinly sliced
1) Mix the olive oil, vinegar and anchovy fillets in a small measuring cup. Season with pepper and set aside.
2) Boil the potatoes in salted water until just cooked, then halve or quarter them and mix with the salad dressing immediately while still warm. Add the artichoke hearts then set aside until cool.
3) Stir in the celery stalks and leaves, parsley, spring onions and radishes. Drizzle some more salad dressing over then serve immediately.