Anne Morgan Two vinegars, not one: that is the first thing I noticed about Delia Smith’s Anya potato salad: the vinaigrette uses balsamic and sherry vinegar together, which gives the dressing a rounder, sweeter acidity than either would alone. The potatoes are steamed rather than boiled, dressed while still warm with raw shallots and chives, no mayonnaise, serving 8 from Delia’s Complete How to Cook.
Delia says she loves the consistently good flavour of Anya potatoes, and after making this I understand why she is specific about the variety. They hold their shape after steaming and absorb the vinaigrette without falling apart, which is exactly what you need in a potato salad you are making for a crowd.
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Why Steam Instead of Boil?
Boiled potatoes soak up water and dilute whatever dressing you put on them, but steamed potatoes stay drier. When you pour the vinaigrette over while they are still warm, they absorb oil and vinegar instead of water.
I tested this side by side once: boiled on the left, steamed on the right, same dressing on both. The steamed ones tasted sharper and more flavourful while the boiled ones tasted like warm potatoes with a bit of oil on them.
Anya Potato Salad Ingredients
The Potatoes:
- 900g (2 lb) Anya or other new potatoes, washed
- 6 shallots, peeled and finely chopped
- 4 tablespoons of freshly snipped chives
- Salt
The Vinaigrette:
- 1 rounded dessertspoon of sea salt
- 2 cloves of garlic, peeled
- 1 rounded dessertspoon of mustard powder
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of sherry vinegar
- 150ml (5 fl oz) extra virgin olive oil
- Freshly milled black pepper
How To Make Delia Smith Anya Potato Salad
- Steam the potatoes: Place the potatoes in a steamer over a pan of boiling, salted water. Cover with a lid and steam for about 20 minutes until tender when tested with a skewer.
- Make the vinaigrette: Crush the sea salt coarsely in a pestle and mortar. Add the garlic and crush until it breaks down into a puree. Work in the mustard powder with about 20 seconds of circular grinding. Add black pepper, then both vinegars, and work them in the same way. Add the olive oil, switch to a small whisk, and whisk everything together thoroughly.
- Dress while warm: Transfer the steamed potatoes to a mixing bowl and cool for 10 minutes. While still just warm, stir in the vinaigrette and chopped shallots.
- Finish: Add the snipped chives and toss everything well to distribute the dressing collected at the bottom of the bowl. Transfer to a serving bowl.
How This Compares to Delia’s Other Potato Salads
Delia has three potato salads across her books: the lemon version from the Summer Collection uses lemon juice and zest, and the mint and chive version from the Complete Cookery Course uses wine vinegar and four fresh herbs.
This one is the richest of the three because of the 150ml of olive oil and the double vinegar hit. It also serves 8, making it the best choice for a buffet or a large gathering.
What To Serve With Anya Potato Salad
Delia lists this under buffet food, and that is where it shines. I put it next to the coronation chicken and a big green salad dressed with vinaigrette.
It also works as a side for grilled fish or roast lamb. The sherry vinegar in the dressing picks up smoky flavours particularly well.
How Long Does It Keep?
Covered in the fridge, it keeps for 3 days. The shallots mellow as they sit in the vinaigrette, which means day two actually tastes better than day one.
Add the chives fresh before serving if you are making it ahead. They darken overnight but the flavour of the salad itself improves.
Nutrition Facts
- Calories: 260 kcal
- Fat: 18g
- Carbohydrates: 22g
- Fibre: 2g
- Protein: 3g
Nutrition is estimated per serving based on 8 servings.
What are Anya potatoes?
Anya is a waxy salad potato variety, a cross between Desiree and Pink Fir Apple. They have a nutty, buttery flavour and hold their shape when cooked. If you cannot find them, Charlotte, Jersey Royals, or any firm new potato will work.
Can I make this the day before a party?
Yes, and it actually tastes better after a night in the fridge because the shallots soften in the vinaigrette. Just hold back the chives and scatter them fresh before serving so they stay green.
Why does Delia use two different vinegars?
Balsamic brings sweetness and depth while sherry vinegar adds a dry, nutty sharpness. Together they create a more complex dressing than either alone. If you only have one, use balsamic and add a small squeeze of lemon to compensate.
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Delia Smith Anya Potato Salad with Shallots Recipe
8
servings10
minutes20
minutes30
minutesTwo vinegars, not one: that is the first thing I noticed about Delia Smith’s Anya potato salad: the vinaigrette uses balsamic and sherry vinegar together, which gives the dressing a rounder, sweeter acidity than either would alone. The potatoes are steamed rather than boiled, dressed while still warm with raw shallots and chives, and there is not a drop of mayonnaise. It serves 8 and is from Delia’s Complete How to Cook.
Delia says she loves the consistently good flavour of Anya potatoes, and after making this I understand why she is specific about the variety. They hold their shape after steaming and absorb the vinaigrette without falling apart, which is exactly what you need in a potato salad you are making for a crowd.
Ingredients
900g (2 lb) Anya or other new potatoes, washed
6 shallots, peeled and finely chopped
4 tablespoons of freshly snipped chives
Salt
1 rounded dessertspoon of sea salt
2 cloves of garlic, peeled
1 rounded dessertspoon of mustard powder
1 tablespoon of balsamic vinegar
1 tablespoon of sherry vinegar
150ml (5 fl oz) extra virgin olive oil
Freshly milled black pepper
Directions
- Steam the potatoes: Place the potatoes in a steamer over a pan of boiling, salted water. Cover with a lid and steam for about 20 minutes until tender when tested with a skewer.
- Make the vinaigrette: Crush the sea salt coarsely in a pestle and mortar. Add the garlic and crush until it breaks down into a puree. Work in the mustard powder with about 20 seconds of circular grinding. Add black pepper, then both vinegars, and work them in the same way. Add the olive oil, switch to a small whisk, and whisk everything together thoroughly.
- Dress while warm: Transfer the steamed potatoes to a mixing bowl and cool for 10 minutes. While still just warm, stir in the vinaigrette and chopped shallots.
- Finish: Add the snipped chives and toss everything well to distribute the dressing collected at the bottom of the bowl. Transfer to a serving bowl.
Notes
- Steam the potatoes, do not boil them. Dress while still warm so they absorb the vinaigrette. Use two vinegars for a more complex dressing. Tastes better the next day.
