Potato Anchovy Salad

• 3 lbs red waxy potatoes
• 1 1/2 teaspoons salt
• 1 hard-boiled egg, peeled
• 1 tablespoon white wine vinegar
• 3 tablespoons sour cream
• 3 tablespoons vegetable oil
• 10 anchovies packed in oil, drained (from one 2-ounce can)
• 6 scallions
• salt & freshly ground black pepper

1. Put potatoes in a large saucepan, and cover generously with cold water. Add salt, and bring to a boil. Simmer until tender when pierced with a knife, about 20 minutes. Drain, and leave to cool.
2. In a large bowl, whisk together the yolk of the hard-boiled egg and vinegar until smooth. Whisk in the sour cream and oil.
3. Finely chop egg white, finely chop anchovies and finely slice 4 scallions. Whisk all into egg yolk mixture.
4. Quarter potatoes; add to bowl of dressing. Fold to mix. Transfer to serving dish. Finely chop 2 remaining scallions, and scatter on top. Season with salt and pepper, and serve.

red waxy potatoes, salt, egg, white wine vinegar, sour cream, vegetable oil, anchovies, scallions, salt

Taken from www.food.com/recipe/potato-anchovy-salad-126051 (may not work)