This composed warm potato salad came together as a dish for my father. It has all the salty, tart flavors that he loves.

　　

Ingredients

serves 6

　　1 pound small Yukon Gold or fingerling potatoes

　　1 (3-ounce) bottle capers, drained and liquid reserved

　　1 (2-ounce) can anchovies, drained and rinsed

　　1 tablespoon Dijon mustard

　　3 tablespoons red wine vinegar

　　1/2 cup extra-virgin olive oil

　　Freshly ground black pepper

　　

Step 1

In a large pot, cover the potatoes with salted water and bring to a boil. Cook for 20 minutes or until tender. Drain and set aside until cool enough to handle.

　　

Step 2

Cut the potatoes into 1/4-inch-thick slices and arrange them on a serving platter. Scatter the capers and anchovies over the potato slices.

　　

Step 3

In a medium bowl, whisk together 1 tablespoon of the reserved liquid from the capers, the mustard, vinegar, and olive oil. Pour the dressing over the salad and grind pepper over the potatoes. Serve warm or chilled.

　　A Southerly Course