Potato Salad with Capers and Anchovies

Recipe from David Tanis for the New York Times

ingredients

All of the potatoes from your box

1/4 cup finely diced onion from your box

3 tablespoons red wine vinegar

2 garlic cloves, finely minced or grated

1 tablespoon chopped anchovy (about 4 fillets)

1 tablespoon small capers

1 tablespoon Dijon mustard

1/4 cup extra virgin olive oil

1 teaspoon thyme leaves

2 tablespoons chopped parsley

3 hard boiled eggs (8 - 9 minute eggs) for garnish

instructions

Bring a large pot of well salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a knife. How long it takes will depend on the size of your potatoes. Medium-large potatoes will take about 20 minutes. Remove and let cool slightly. While the potatoes are cooking, make the vinaigrette: In a small bowl, add the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so the onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper. When the potatoes are cool enough to handle, remove the skins with a paring knife (or leave them on ~ the skins this time of year are very soft). Carefully slice the potatoes into 1/4-inch thick slices or slightly thicker. Put the slices in a wide, low bowl and season with salt. Pour the vinaigrette over the potatoes. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing. Just before serving add the thyme leaves and parsley and gently toss the potatoes again. Garnish with the halved or quartered hard boiled eggs. 

meal or course
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