Potato, celery and tomato salad with bottarga

Thin strips of pungent preserved fish roe add salty savour to Theo Randall's easy vegetable salad
By Theo Randall
Potato, celery and tomato salad with bottarga
  • Rating:
  • Serves: 2-4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 250 g charlotte potatoes
  • 3 sticks celery, taken from the heart of the celery, leaves reserved
  • 100 g datterini or cherry tomatoes
  • extra virgin olive oil
  • ¼-½ lemons
  • 50 g bottarga

Tips and Suggestions

The success of this salad lies in choosing the very best ingredients available, so Theo recommends specific varieties of potato and tomatoes, and using only the sweet central stalks of a head of celery.

Bottarga is a Mediterranean seafood speciality made from the dried and pressed roe sacks of tuna or grey mullet. Particularly associated with Sardinia and Sicily, it is available in blocks or ready-grated (which is not considered as good) from Italian delicatessens and other fine food retailers. Think of it as a fishy version of parmesan cheese to be used sparingly as a condiment in recipes such as this one, or simply grated over spaghetti. Bottarga is premium priced but keeps for months in the refrigerator.


1. Peel the potatoes and boil in a pan of salted water until just tender. Drain and cool.

2. Finely slice the celery and put it in your serving bowl. Season well with sea salt and freshly ground black pepper.

3. Cut the potatoes into 1cm slices, then halve the tomatoes and add them all to the bowl. Mix everything together.

4. Drizzle with a little olive oil and squeeze over the lemon juice. Taste and adjust the seasoning, bearing in mind that the salty bottarga is still to be added.

5. Add any celery leaves from your celery heart.

6. Using a potato peeler, shave the bottarga over the top of the salad and serve immediately.

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