Potato Salad With Capers and Anchovies
Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture — in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you’ll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).
- Serves: 4 persons
- Kosher salt and black pepper
- 2pounds medium yellow-fleshed potatoes, like Yukon Gold or Yellow Finn
- ¼cup finely diced red onion
- 3tablespoons red wine vinegar
- 2garlic cloves, finely minced or grated
- 1tablespoon chopped anchovy (about 4 fillets)
- 1tablespoon small capers (or large capers, roughly chopped)
- 1tablespoon Dijon mustard
- ¼cup extra-virgin olive oil
- 1teaspoon thyme leaves
- 2tablespoons chopped parsley
- 3hard-boiled eggs (8- to 9-minute eggs), for garnish
- A handful of arugula leaves, for garnish (optional)
Step 1Bring 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.
Step 2While 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.
Step 3When 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.
Step 4Just 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.