4 servings (serving size: 1 cup)

The vinegar and anchovies give this dish a fresh, seasonal flavor you don't find in most mayonnaise-based potato salads.

How to Make It

Step 1

Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and cool slightly. Cut potatoes into 1/4-inch-thick slices. Combine potatoes, 2 tablespoons vinegar, salt, and pepper; toss gently. Let stand 5 minutes.

Step 2

Combine 1 tablespoon vinegar, bell peppers, and remaining ingredients except parsley sprigs and whole anchovy fillets in a bowl; stir with a whisk. Pour over potatoes; toss gently to coat. Garnish with parsley sprigs and whole anchovy fillets, if desired. Serve at room temperature.

Ratings & Reviews

Coolypso's Review

April 19, 2010
I thought we might like this since we are fans of olives and anchovies, but it exceeded our expectations. It was fabulous! I think a lot of people might not like it because of the anchovies, but you could go light on them if you were serving it at a picnic or party. We loved it just the way it was - it was even better the next day!