Spiced potato and little heart salads

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

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 45 minutes

Serves: 8, as a nibble


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.