Peruvian Potato Salad

1. 1

   Boil the potatoes about 20 minutes, until just tender.

2. 2

   Drain, and place on a rack to cool.

3. 3

   Meanwhile, pour the vinegar into a cup, and add the garlic and crush it into the vinegar with a fork.

4. 4

   Allow to steep for 15 minutes.

5. 5

   When potatoes have cooled, peel and slice 1/2 inch thick.

6. 6

   Set aside.

7. 7

   Remove garlic from vinegar.

8. 8

   Mash anchovies on a plate with 1 tablespoon of vinegar, then mix anchovies with rest of vinegar.

9. 9

   Place vinegar and olive oil in a large bowl; whisk together.

10. 10

    Stir in jalapeno peppers and scallions.

11. 11

    Add sliced potatoes, and toss gently.

12. 12

    Add mint and parsley, and toss again.

* Per serving · 4 servings · Values may vary.

No additional tips available.