Horseradish Spiked Sicilian Patata Ensalata

• 5 Large Russett Potatoes
• 2 Cloves of Garlic (pushed through a garlic press)
• 1/4 cup Extra Virgin Olive Oil
• 1/2 cup Chopped Water Chestnuts
• 1/4 cup Capers
• 2 tablespoons Horseradish
• 1/2 teaspoon Anchovy Paste
• 1/4 cup Pine Nuts
• 1/4 cup Fresh Parsley (chopped)
• 1 teaspoon Kosher Sea Salt (fine)
• 1-2 splashes White Wine vinegar
• 1/2 teaspoon Fresh Cracked Pepper
• 2 cups Bean Spouts (for topping)

1. Peel and chop the Russett Potatoes into 2 inch pieces, and boil until tender.
2. While the potatoes are cooking, combine the garlic, kosher sea salt, and anchovy paste in a mortar and grind with the pestle into a paste.
3. Add the extra virgin olive oil, horseradish, and a splash of white wine vinegar. Stir to incorporate and set aside.
4. When the potatoes are tender, drain in a colander and empty into a large bowl.
5. Pour the olive oil emulsion over the potatoes and mix thoroughly, allowing some of the potatoes to smash a bit, and some to stay firm.
6. Add the water chestnuts, pine nuts, capers, parsley and cracked pepper. Stir to incorporate.
7. Serve in individual dishes and top with zesty bean sprouts.

potatoes, garlic, olive oil, water chestnuts, capers, horseradish, anchovy paste, nuts, fresh parsley, salt, vinegar, fresh cracked pepper, spouts

Taken from food52.com/recipes/10867-horseradish-spiked-sicilian-patata-ensalata (may not work)