A summer side dish of potato salad that will taste delicious for days.
By Peter McAndrews, Esquire
Here's what you get from an Irish guy who owns an Italian restaurant. Use anchovies even if you think you hate anchovies. They add a salty backbone, and any fishiness disappears into the dish. Taste as you go—seasoning is personal. The dish gets better after a day or two.
- 2½ lb. small red bliss potatoes
- 2 tbsp. rinsed capers
- 1/2 c. thinly sliced roasted red peppers
- a few cloves chopped garlic
- 1/2 c. balsamic vinegar
- 2 tbsp. sugar
- 1 tsp. red pepper flakes
- 6 minced oil-packed anchovies
- 1 c. extra-virgin olive oil
- 1/4 c. chopped fresh mint
- 1/4 c. grated Parmesan cheese
- salt and pepper to taste
- Quarter the potatoes.
- Season a pot of water with enough salt that it tastes like seawater and bring it to a boil.
- Add potatoes and cook until fork tender, about 12 minutes.
- Drain and transfer to mixing bowl.
- Stir in the capers, roasted red peppers, garlic, balsamic vinegar, sugar, red-pepper flakes, and anchovies.
- Stir and cool to room temperature.
- Add the extra-virgin olive oil and chopped fresh mint, then coarse salt and ground pepper.
- Sprinkle grated Parmesan and a few more torn mint leaves on top. Serve at room temperature.