About this recipe: A mayo-free potato salad that tastes perfect. Potatoes are tossed with olive oil, red wine vinegar, parsley, olives, capers and anchovies. It's the perfect side dish to any summer barbecue.
I used small fingerling potatoes, cut them into chunks (left the skin on) and used anchovy paste instead of anchovy filets. Honestly, I just eyeballed the ingredient amounts, and this potato side dish turned out very well. - 28 Apr 2015
1 kg potatoes (about 2 lb U.S.) is more than 2 servings for this house, so I used about 1/2 kg or 1 lb potatoes and scaled down the other ingredients accordingly...that quantity worked for the two of us. Didn’t have any anchovy fillets, but I did whisk in anchovy paste into the olive oil and vinegar. Also added a little chopped red onion to give it a bit more eye appeal, as well as another layer of flavor (we liked the onion addition). The potatoes were still warm when I mixed this up, and they really absorbed the dressing. Right before serving, I added another quick drizzle of olive oil and a healthy shot of the red wine vinegar to eliminate any dryness. This is a really nice, outside-the-box potato salad, and we thoroughly enjoyed it. I can see serving this as a side dish with so many main courses. - 07 May 2013 (Review from Allrecipes AU | NZ)