I mostly make this with Anya potatoes which are a variety of potato that was bred at the Scottish Crop Research Institute. Anya is a cross between the varieties Désirée and Pink Fir Apple, and was named after Lady Sainsbury.
A type of finger potato with a long knobbly oval shape, a pinkish beige coloured skin, and white waxy flesh. They have a slightly nutty flavour, but when cooked just right this compliments the slight crunch of the skin as you bite into them.
The Anya potato is a good boiling potato but can be prepared using most cooking methods and they are especially good in salads.
In this instance I used Charlotte potatoes, far more readily available across the board but with a creamy texture.
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