750g Jersey Royal potato or small new potatoes, unpeeled and halved if large
1 garlic clove, roughly chopped
2 anchovy fillets, roughly chopped
3 rounded tbsp mayonnaise
1 tbsp olive oil
juice ½ lemon
3 tbsp grated Parmesan
1 bunch spring oinions, finely chopped
Cook the potatoes in boiling salted water until tender. Meanwhile, pound the garlic 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 spring onions while still warm.