Warm turkey potato salad with anchovies
This warm salad is to be eaten when you need a wake-up call after Christmas. If you don't like anchovies, other possible additions include black olives, capers and sun-dried tomatoes.
- leftover turkey, chopped
- new (waxy) potatoes, ideally Pink Fir Apple or Ratte
- ½-1 small can anchovies, chopped roughly (according to the amount of turkey you have and how much you like anchovies)
- ½ clove garlic, crushed to a purée with a fork
- few spring onions, or 1 small red onion, sliced thinly
- olive oil
- lemon juice
- fresh parsley
Mix the anchovies with the garlic, 1 tbsp of olive oil and a squeeze of lemon.
Toss this mixture with the turkey and onion and leave to macerate while you boil some new potatoes until tender.
Slice the potatoes when still warm and toss immediately with the turkey and some chopped fresh parsley leaves.