Sun Sentinel Palm Beach Edition
Potato salad with capers and anchovies
Serve this zesty room-temperature potato salad on its own with crisp lettuce or arugula leaves on the side, or alongside meats from the grill, a roasted chicken or any type of fish.
Makes: 4 to 6 servings Total time: 30 minutes
Kosher salt and black pepper
2 pounds medium yellow-fleshed potatoes, like Yukon Gold or Yellow Finn
¼ cup finely diced red onion
3 tablespoons red wine vinegar
2 garlic cloves, finely minced or grated
1 tablespoon chopped anchovy (about 4 fillets)
1 tablespoon small capers (or large capers, roughly chopped)
1 tablespoon Dijon mustard
¼ cup extra-virgin olive oil
1 teaspoon thyme leaves
2 tablespoons chopped parsley
3 hard-boiled eggs (8- to 9-minute eggs), for garnish
A handful of arugula leaves, for garnish (optional)
1. 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 skewer, about 20 minutes. Remove and let cool slightly.
2. While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
3. When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1⁄4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. 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.
4. Just before serving, add thyme leaves and parsley, and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.