Ingredients

• 1.25kg/2¼lb small red-skinned potatoes, cut into chunks
• 265g jar cornichons or small gherkins, drained and sliced
• 6 anchovies, finely chopped
• 2 tsp Dijon mustard
• 4 tbsp fresh parsley, chopped
• 4 tbsp red wine vinegar
• 8 tbsp olive oil
•   seasoning

Method

1. Cook the potatoes in boiling, salted water for 20-25 minutes until tender.
2. Meanwhile, mash together the anchovies, mustard and parsley. Stir in the vinegar, then gradually add the oil. Season, bearing in mind that the anchovies are salty.
3. Drain the potatoes, then mix in a bowl with the cornichons. Stir in the dressing and serve warm.

Notes