You really don’t need mayonnaise for this potato salad. The sour tang of pickled lemon and the deep umami of the anchovy are lifted by the freshness of the parsley. All that is needed is some good olive oil to bring all the ingredients together. The chilli flakes are optional but add piquancy. For this recipe I used hard boiled eggs steeped in a turmeric/water solution overnight to colour them yellow but ordinary hard-boiled eggs will be just as good. Ingredients (serves 2) 225g waxy new potatoes, boiled and cut into chunks 1 or 2 hard boiled eggs cut into chunks 1 tbsp finely chopped pickled lemon 2 tbsp finely chopped parsley 4 finely chopped anchovy fillets 1 tbsp Extra Virgin Olive Oil Chilli flakes (optional) Method Mix everything together in a bowl. Sprinkle with chilli flakes if using.