A Proper Potato Salad with Anya Potatoes and Shallots
Discover the simple elegance of a perfectly made Anya potato salad. My method ensures tender potatoes and a beautifully balanced vinaigrette every time.
There is potato salad, and then there is a proper, continental-style potato salad. For far too long, the term has been associated with cloying, mayonnaise-heavy mixtures that completely mask the flavour of the potato itself. What I want to show you here is the simple, understated elegance of a salad where the potato is the undisputed star, dressed only in a light, sharp vinaigrette that enhances, rather than smothers.
The secret, as is so often the case, begins with choosing the right ingredient. For this, you need a waxy potato, and the Anya is one of the very best. Its firm, slightly nutty character means it holds its shape beautifully when cooked and sliced, avoiding any hint of mushiness. It has a wonderful flavour that needs very little adornment, which is precisely what we are aiming for.
This recipe is a testament to the idea that the simplest things are often the best. A handful of good ingredients – the potatoes, a crisp shallot, good-quality oil and vinegar, and fresh herbs – come together to create something far greater than the sum of their parts. It is a lesson in balance and technique, and once you have mastered it, you will never look at potato salad in the same way again.
Why You'll Love This Recipe
- Using waxy Anya potatoes is crucial; their firm texture ensures they hold their shape perfectly after boiling and slicing, preventing a mushy salad.
- Dressing the potatoes while they are still warm is a non-negotiable technique. The warmth opens the potato's pores, allowing them to absorb the vinaigrette for a deeply flavourful result.
- The simple shallot and mustard vinaigrette provides a sharp, tangy counterpoint to the earthy potatoes without overwhelming them, creating a perfectly balanced dish.
Ingredients
- 750g Anya potatoes (or other waxy potatoes like Charlotte or Jersey Royals), scrubbed clean
- 2 small shallots, very finely chopped
- 4 tbsp extra virgin olive oil
- 1½ tbsp white wine vinegar
- 1 level tsp Dijon mustard
- 2 tbsp freshly chopped parsley or chives
- Salt and freshly milled black pepper
Equipment Needed
Medium saucepan · Colander · Sharp knife · Chopping board · Large serving bowl · Small bowl or jug for the dressing · Whisk · Rubber spatula
Step-by-Step Instructions
- First, prepare the potatoes. Give them a thorough scrub under cold running water – there is no need to peel them as the skins are thin and add flavour. Place the whole potatoes in a medium saucepan.
- Cover the potatoes with cold water and add a generous teaspoon of salt. Placing them in cold water and bringing them to the boil ensures they cook evenly. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes.
- While the potatoes are cooking, you can make the vinaigrette. In a small bowl or jug, whisk together the extra virgin olive oil, white wine vinegar, and Dijon mustard. Add the very finely chopped shallots and season with a little salt and plenty of freshly milled black pepper. Whisk again until lightly emulsified.
- Test the potatoes for doneness by piercing one with the tip of a sharp knife. It should slide in with just a little resistance. Be careful not to overcook them. Drain them immediately in a colander and let them sit for a minute to steam dry.
- While the potatoes are still hot, slice them into thick, coin-like rounds (about ½ cm thick) and place them in a large, wide serving bowl.
- Pour the prepared vinaigrette all over the warm potatoes. Using a spatula, gently fold the dressing through the potatoes, being careful not to break them up. The heat from the potatoes will help them absorb all the flavour from the dressing.
- Finally, stir in the freshly chopped herbs. Taste and adjust the seasoning if needed. For the best flavour, allow the salad to sit at room temperature for at least 30 minutes before serving to allow the flavours to meld together.
Delia's Notes from the Kitchen
A final thought: do not underestimate the importance of the salt in the cooking water. It is the first and most crucial step in seasoning the potatoes from the very beginning. Also, allowing the finished salad to sit for 30 minutes before you serve it is not just a suggestion; it's when the magic truly happens and the flavours come together in perfect harmony.
How to Store & Reheat
This salad is undoubtedly best eaten on the day it is made, preferably at room temperature. However, any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The oil in the dressing will solidify, so be sure to remove it from the fridge at least 30-40 minutes before serving to allow it to come back to room temperature. Give it a gentle stir before serving.
Frequently Asked Questions
Why do I have to dress the potatoes when they are warm?
This is the most important step for a flavourful potato salad. Warm potatoes are more absorbent than cold ones. Tossing them in the vinaigrette while warm allows them to soak up the dressing beautifully, flavouring them from the inside out.
Do I really need to use Anya potatoes?
While I specify Anya for their superb flavour and waxy texture, the key is to use any waxy variety. Potatoes like Charlotte or Jersey Royals will also hold their shape well. Avoid floury potatoes like Maris Piper or King Edward, as they will disintegrate and create a mushy salad.
My potato salad seems a bit oily after storing it. What have I done wrong?
You've done nothing wrong at all. When chilled, the olive oil in the vinaigrette will naturally solidify. Simply leave the salad at room temperature for about 30 minutes and give it a gentle stir; the dressing will return to its original consistency.
Can I use red onion instead of shallots?
You can, but I would advise against it if possible. Shallots have a much milder, sweeter flavour that complements the potatoes without overpowering them. Red onion can be quite pungent and dominant in a simple salad like this.
Can I make this salad ahead of time for a party?
Yes, you can make it a few hours ahead. Prepare it completely, but perhaps hold back on adding the fresh herbs until just before serving to keep them vibrant. Let it sit at room temperature (not in the fridge) for up to 2 hours before serving.