METHODCook the potatoes with the mint in boiling salted water until tender then leave to cool.
In a mortar and pestle or small food processor, grind the garlic and anchovies with a little pinch of salt to a fine paste.
Stir in the English mustard and red wine vinegar then slowly add the oil so that it all emulsifies well.
Check the seasoning as it shouldn't need too much salt, but add plenty of black pepper.
Drain the potatoes, which should still be lovely and warm, into a bowl then toss in the anchovy dressing.
Delicious served warm or cold
Serves: 4
Preparation: 5 mins
Cooking: 15 mins
500g Albert Bartlett Jersey Royal Potatoes
1/2 bunch of mint
1 clove of garlic
4 salted anchovies
1 tbsp English mustard
2 tbsp red wine vinegar
6 tbsp olive oil
Sea salt and black pepper