Warm potato salad is made by dressing cooked potatoes before they cool, allowing them to absorb the flavours of the dressing. With tender waxy potatoes, chopped shallots and a sharp garlic vinaigrette, Delia Smith Anya Potato Salad with Shallots Recipe makes a lovely side dish for roast chicken, grilled fish or a summer barbecue.
Ingredients
Servings: 8 people Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes
For the Potato Salad
900g (2 lb) Anya potatoes
6 shallots, peeled and finely chopped
4 tablespoons fresh chives, finely snipped
Salt, for the cooking water
For the Vinaigrette
1 rounded dessertspoon sea salt
2 garlic cloves, peeled
1 rounded dessertspoon mustard powder
1 tablespoon balsamic vinegar
1 tablespoon sherry vinegar
150ml extra virgin olive oil
Freshly ground black pepper
Anya potatoes are small, waxy potatoes with a slightly nutty flavour and an unusual knobbly shape. Their firm flesh stays together after cooking, which is exactly what you want in a potato salad. Charlotte potatoes or small new potatoes are good substitutes if you cannot find Anya.
How to Make Delia Smith Anya Potato Salad with Shallots
Step 1: Steam the Potatoes
Wash the Anya potatoes thoroughly under cold running water, removing any dirt from their skins. There is no need to peel them, as the skins are thin and add a little extra flavour.
Pour water into a saucepan and bring it to a boil. Place the potatoes in a steamer basket above the water, cover with a lid and steam for about 20 minutes.
Test the largest potato with a small knife. The blade should slide through easily, but the potato should still feel firm enough to hold its shape.
Once cooked, transfer the potatoes to a large mixing bowl and leave them for about 10 minutes. Cut any large potatoes into smaller pieces, leaving the little ones whole.
I prefer steaming these potatoes instead of boiling them because they stay firm without absorbing too much water. They also keep their natural flavour, which goes particularly well with the sharp dressing.
Step 2: Make the Garlic Vinaigrette
Place the sea salt in a pestle and mortar and crush it until the crystals become finer. Add the garlic cloves and grind them into a smooth paste.
Stir in the mustard powder, followed by a generous grinding of black pepper. Add the balsamic vinegar and sherry vinegar, mixing everything together.
Slowly pour in the extra virgin olive oil while stirring or whisking. Continue until the ingredients are thoroughly combined and the vinaigrette looks smooth.
Taste a little of the dressing before using it. The vinegar should give it a noticeable sharpness, while the olive oil softens the garlic and mustard.
Don’t worry if the dressing tastes quite strong on its own. Once mixed with the potatoes, the flavours become less intense. Just remember that the vinaigrette already contains a generous amount of salt, so you probably won’t need to add more later.
Step 3: Mix the Potatoes and Shallots
Add the finely chopped shallots to the bowl of warm potatoes. Pour over the prepared vinaigrette and gently turn everything with a large spoon.
Take your time with this part. You want each potato coated in dressing without crushing the flesh.
Leave the dressed potatoes for about 10 minutes, giving them a chance to absorb some of the garlic and vinegar flavours.
Add the freshly snipped chives and fold them through just before serving.
Taste the salad and adjust the seasoning if necessary. Transfer it to a serving bowl and enjoy while slightly warm.
The finished salad should have tender potatoes, a gentle crunch from the shallots and enough vinaigrette to give every mouthful a good flavour without leaving the potatoes swimming in oil.
What to Serve With Delia Smith Anya Potato Salad with Shallots
I particularly like serving this potato salad with roast chicken. The sharp garlic dressing goes nicely with the rich flavour of roasted meat, and the potatoes make the meal satisfying without needing another heavy side.
Grilled salmon is another excellent choice. Its soft, rich flesh tastes lovely beside the firm potatoes and vinegar dressing. A few green vegetables, such as asparagus or steamed broccoli, are enough to complete the meal.
For summer lunches, Delia Smith Anya Potato Salad with Shallots Recipe also goes well with grilled sausages, lamb chops and barbecued chicken. You can prepare it earlier in the day and serve it cool, although I think the flavour is nicest when the salad has lost its refrigerator chill.
For a vegetarian meal, serve it with roasted peppers, grilled courgettes or a simple green salad. You don’t need a complicated main dish because the garlic, shallots and mustard already give the potatoes plenty of flavour.
Delia Smith Anya Potato Salad with Shallots Nutrition Information
The following nutritional values are approximate and based on dividing the recipe into eight servings.
Nutrient | Amount per Serving |
|---|---|
Calories | 260 kcal |
Carbohydrates | 23g |
Protein | 3g |
Total Fat | 19g |
Saturated Fat | 3g |
Fibre | 3g |
Sugar | 3g |
Most of the fat comes from the extra virgin olive oil, while the potatoes provide carbohydrates and fibre. The shallots, garlic and chives contribute small amounts of vitamins and minerals.
These figures can change depending on the potatoes used, the amount of dressing served and the exact portion size.
FAQs
Can I Use Different Potatoes for This Recipe?
Yes. Charlotte potatoes, baby new potatoes and other waxy varieties are suitable replacements. Avoid floury potatoes such as King Edward because they tend to break apart when mixed with the dressing. A firm potato gives this salad its characteristic texture.
Can I Make This Potato Salad the Day Before?
Yes, you can prepare it a day ahead and store it in the refrigerator. Keep it in a covered container and add the fresh chives shortly before serving. I recommend taking it out of the refrigerator briefly before eating, as the olive oil dressing tastes nicer when it is not very cold.
Why Are the Potatoes Dressed While Warm?
Warm potatoes absorb some of the vinaigrette as they cool. This gives them more flavour than simply pouring dressing over completely cold potatoes. They should be warm enough to absorb the dressing but cool enough to handle without breaking apart.
Can I Replace Shallots With Onions?
Yes. Finely chopped red onion is a good alternative, although it has a stronger flavour than shallots. Start with a smaller quantity and increase it according to your taste. Shallots are naturally sweeter and have a gentler flavour that suits this dressing especially well.
Can I Make the Dressing Without Mustard Powder?
Yes. You can use a small amount of Dijon mustard instead. Start with one teaspoon and taste before adding more. Dijon mustard gives the vinaigrette a similar sharp flavour, although its texture and seasoning are slightly different from mustard powder.
How Long Can I Keep Leftover Potato Salad?
Store leftover potato salad in an airtight container in the refrigerator for up to three days. Stir it gently before serving because the vinaigrette may settle at the bottom. Refrigerate the salad promptly after preparation and don’t leave it at room temperature for more than two hours.