Green Sauce

• 1 small potato, boiled and peeled
• 3/4 cup parsley
• 1 small can flat anchovie fillets, with their oil
• 1 tablespoon capers
• 1 clove garlic, peeled
• 1/2 to 3/4 cup olive oil
• 1 to 2 tablespoons red-wine vinegar

1. Chop the potato coarsely and place in a food processor.
2. Add the remaining ingredients except the vinegar and blend until smooth.
3. Add the vinegar to taste and blend.
4. Place the sauce in two small bowls.

potato, parsley, anchovie fillets, capers, clove garlic, olive oil, redwine vinegar

Taken from cooking.nytimes.com/recipes/2724 (may not work)