Red Bliss Potato Salad

Peter McAndrews | Modo Mio | Philadelphia
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
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
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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.)

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