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750g small new potatoes, unpeeled and halved if large

1 tbsp garlic infused oil

2 anchovy fillets, roughly chopped

3 rounded tbsp mayonnaise

1 tbsp olive oil

juice ½ lemon

3 tbsp grated Parmesan

1 bunch chives, finely chopped


Cook the potatoes in boiling salted water until tender.

Meanwhile, pound the garlic infused oil and anchovy fillets to form a paste.

Mix with the mayonnaise, olive oil, lemon juice and Parmesan. Season with salt and pepper.

Toss the dressing through the potatoes with the chives while still warm.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Warm potato salad with Caesar dressing
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