Potato salad with anchovies and Crispy Salanova®

Salanova® Crispy leaves give crunch to this classic dish. With the anchovies and herbs this potato salads is the ideal accomplishment to your spring pick nick or summer BBQ.


500 g small new potatoes (unpeeled)
3 tbs yoghurt
2 tbs mayonnaise
1 tbs grainy mustard
sea salt and freshly grounded black pepper
½ head of green Salanova® Crispy
½ head of red Salanova® Crispy
4 spring onions, sliced in rings
1 tin of anchovies (50 g), drained

  1. Cook the potatoes in salted water for 15 minutes or until cooked. Drain, rinse with cold water and let cool to room temperature. Cut bigger potatoes in two.
  2. Whisk the yoghurt, mayonnaise and mustard until well combined. Season to taste with salt and pepper. Combine with the potatoes.
  3. Remove the bottom of the lettuce head with one straight cut: the Salanova One cut, ready principle. Then wash and dry the leaves and toss them in a large bowl. Divide the potatoes, spring onions and anchovies over the salad.

Extra: Nice with hard boiled quail eggs.