Recipe courtesy of Peter McAndrews

Red Bliss Potato Salad

  • Level: Easy
  • Yield: Serves 4
Share This Recipe


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


  1. 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.
  2. 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.
  3. 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.)