Red Bliss Potato Salad

Name: Red Bliss Potato Salad
Yield: Serves 4
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

Recipe courtesy of Peter McAndrews

Watch how to make this recipe.

Red Bliss Potato Salad

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Level: Easy
Yield: Serves 4
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

811

Total Fat

57

Saturated Fat

9

Carbohydrates

65

Dietary Fiber

7

Sugar

14

Protein

12

Cholesterol

11

Sodium

979

Level: Easy
Yield: Serves 4
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

811

Total Fat

57

Saturated Fat

9

Carbohydrates

65

Dietary Fiber

7

Sugar

14

Protein

12

Cholesterol

11

Sodium

979

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.)