Potato Salad With Capers and Anchovies Recipe

Name: Potato Salad With Capers and Anchovies Recipe
Ingredients: Kosher salt and black pepper; 2 pounds medium yellow-fleshed potatoes, like Yukon Gold or Yellow Finn; 1/4 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; 1/4 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)

"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..."

INGREDIENTS

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Kosher salt and black pepper

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2 pounds medium yellow-fleshed potatoes, like Yukon Gold or Yellow Finn

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1/4 cup finely diced red onion

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3 tablespoons red wine vinegar

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2 garlic cloves, finely minced or grated

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1 tablespoon chopped anchovy (about 4 fillets)

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1 tablespoon small capers (or large capers, roughly chopped)

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1 tablespoon Dijon mustard

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1/4 cup extra-virgin olive oil

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1 teaspoon thyme leaves

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2 tablespoons chopped parsley

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

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A handful of arugula leaves, for garnish (optional)

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