Warm Carisma Potato Salad with Anchovies and Cream Sauce

Developed by Stephanie Alexander




Place potatoes in a medium saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and cook for 15 mins or until the potatoes are just tender.


Meanwhile, place the garlic and salt in a mortar and pound with a pestle until a thick paste forms. (Alternatively, process the garlic and salt in a food processor until almost smooth.)


Melt the butter in a small frying pan over medium heat. Add the garlic mixture and anchovies and cook, stirring for 2 mins or until aromatic.


Place cream in a small saucepan and bring to a simmer over medium heat. Cook for 2-3 mins or until cream thickens slightly. Add the garlic and anchovy mixture and stir to combine. Remove from heat.


Drain the potatoes and return to the pan. Return the pan to low heat and shake for 30 secs or until any remaining water evaporates. Pour over the cream mixture and gently shake the pan to combine. Transfer the potato mixture to a serving bowl and sprinkle with parsley to serve.

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