Tirolese Salad

Method

Boil the waxy potatoes in salted water until tender, approximately 15-20 minutes, then drain and slice whilst still warm. Whisk together the warm beef stock, white wine vinegar and sunflower oil to create a dressing, then pour this warm mixture over the sliced potatoes whilst they are still hot so they absorb the liquid. Finely chop the spring onions and arrange the sliced beef and anchovies on top of the potato mixture, scattering the spring onions and fresh parsley throughout. Quarter the hard-boiled eggs and arrange decoratively over the salad, seasoning everything generously with sea salt and freshly ground black pepper. Allow the salad to stand at room temperature for 15 minutes before serving, which permits the flavours to meld together properly.