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POTATO SALAD WITH GORDAL OLIVES & ANCHOVIES

The combination of the waxy potatoes, the buttery saltiness of the anchovies and the acidity of the olives makes for a complex, flavoursome salad.
READY IN

25 minutes

COOKING TIME

20 minutes

PREP TIME

5 minutes

SERVES

4 people

ingredients

  • 500g waxy salad potatoes
  • 1/2 can Perelló Gordal Pitted Olives chopped
IN STOCK
  • 8 Ortiz anchovy fillets, chopped
IN STOCK
  • 3 tbsp mayonnaise
  • black pepper

METHOD

  1. Boil the potatoes, allow to cool and cut into 3cm pieces.
  2. Place in a mixing bowl with the Gordal olives, anchovies and mayonnaise.
  3. Season with coarsely ground black pepper and mix well.
  4. Refrigerate for an hour to develop the flavours.

ingredients

  • 500g waxy salad potatoes
  • 1/2 can Perelló Gordal Pitted Olives chopped
IN STOCK
  • 8 Ortiz anchovy fillets, chopped
IN STOCK
  • 3 tbsp mayonnaise
  • black pepper
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