I've been wanting to make a non-traditional potato salad since summer kicked it into high gear. Something without all that ooey-gooey mayonnaiseyness. Don't get me wrong, I love the mayo, but recently I've been craving something different. This recipe fits the bill with tons of salty goodness from anchovies and a great tang from the vinegar. Don't be afraid of the anchovies, they just add a really nice saltiness without being overpowering.Herbed Potato Salad
Adapted from Bon Appetit
1 1/2 pounds small red potatoes
4 scallions, sliced
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley or cilantro
1 2-ounce can flat anchovy fillets, drained, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
Place potatoes in a large pot. Add enough cold water to cover. Bring to a boil and cook until just tender, about 20-25 minutes. Drain. Cool until just warm, then cut in half, or quarters if larger potatoes. Set aside in a large bowl.
Combine remaining ingredients. Pour 3/4 of dressing over potatoes and toss well to coat. Add more dressing if needed. Season to taste with salt and pepper. Refrigerate until well chilled.
