Potato and Anchovy Salad

1. 1

   In a large pot, cover the potatoes with salted water and bring to a boil.

2. 2

   Cook for 20 minutes or until tender.

3. 3

   Drain and set aside until cool enough to handle.

4. 4

   Cut the potatoes into 1/4-inch-thick slices and arrange them on a serving platter.

5. 5

   Scatter the capers and anchovies over the potato slices.

6. 6

   In a medium bowl, whisk together 1 tablespoon of the reserved liquid from the capers, the mustard, vinegar, and olive oil.

7. 7

   Pour the dressing over the salad and grind pepper over the potatoes.

8. 8

   Serve warm or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.