Recipe courtesy of Peter McAndrews
Print
Red Bliss Potato Salad
Yield:
Serves 4
Level:
Easy
Yield:
Serves 4
Level:
Easy

Ingredients

  • Coarse salt
  • 2 1/2 lb Red Bliss potatoes, quartered
  • 2 tbsp rinsed capers
  • 1/2 cup thinly sliced roasted red peppers
  • 2 cloves garlic, chopped
  • 1/2 cup balsamic vinegar
  • 2 tbsp sugar
  • 1 tsp red pepper flakes
  • 6 oil-packed anchovies, minced
  • 1 cup extra-virgin olive oil
  • 1/4 cup chopped fresh mint, plus torn leaves for garnish
  • freshly ground black pepper
  • 1/4 cup grated Parmesan cheese

Directions

Season a pot of water with enough salt so that it tastes like seawater and bring it to a boil. Add the potatoes and cook until forktender, about 12 minutes. Drain and transfer to a mixing bowl.

Stir in the following: capers, peppers, garlic, balsamic vinegar, sugar, red pepper flakes, and anchovies. (Use these even if you think you hate anchovies. They add a salty backbone, and any fishiness disappears into the dish.) Stir and let cool to room temperature.

Add the olive oil and 1/4 cup mint, then season with salt and pepper. Taste as you go-seasoning is personal. Sprinkle the Parmesan cheese and a few more torn mint leaves on top. Serve at room temperature. (It gets better after a day or two.)

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Potato Wrapped Pacific Cod with a Grilled Leek, Red Bliss and Purple Peruvian Potato and Lobster Salad

Recipe courtesy of Michael Symon

Potato Salad

Recipe courtesy of Tyler Florence

Garlic Red Bliss Mash

Recipe courtesy of Sunny Anderson

Tarragon Potato Salad

Recipe courtesy of Laura Calder

Mostly Not Potato Salad

Recipe courtesy of Heidi Swanson

Smoked Potato Salad

Recipe courtesy of Kevin Gillespie

Classic Potato Salad

Recipe courtesy of Martha Stewart

Classic Southern Potato Salad

Recipe courtesy of Kevin Gillespie

On TV

So Much Pretty Food Here