Spiced potato and little heart salads

These little lettuce leaf 'scoops' hold hot, spicy potatoes and a herby dressing.


1 tbsp Cooks' Ingredients Hot & Spicy Rub
2 tbsp rapeseed oil
1kg Jersey Royal potatoes
2 packs 2 Little Gem lettuces or Waitrose 1 Dolce Verde Lettuce Hearts, trimmed and leaves separated
1/2 x 25g pack fresh chives, finely chopped

For the dressing:
2 anchovy fillets
1 clove garlic
50g essential Waitrose Half Fat Mayonnaise
50ml soured cream
25g pack fresh flat-leaf parsley
20g pack fresh tarragon
Juice 1 lemon


  1. Preheat the oven to 200°C, gas mark 6.  Mix the rub with the rapeseed oil.  Cut the potatoes into chunks and toss with the spicy oil in a roasting tin.  Cook for 30 minutes until golden, crisp and tender.
  2. Meanwhile, place all the dressing ingredients with 50ml cold water into a small food processor and blitz until smooth.  Spoon the hot potatoes into the lettuce leaves, drizzle the dressing over, then sprinkle with the chives and serve.
Spiced potato and Little Gem salads
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 45 minutes

Serves: 8, as a nibble

Nutritional Info

Typical values per serving:

Energy 733kj
Fat 7.5g
Saturated Fat 1.4g
Carbohydrate 23.2g
Sugars 4.1g
Protein 3.6g
Salt 0.4g
Fibre 2.8g

31mg vitamin C

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2 stars

Average user rating Based on 7 ratings

This recipe was first published in Wed May 20 17:05:00 BST 2015.