Potato and Anchovy Salad

• 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

1. In a large pot, cover the potatoes with salted water and bring to a boil.
2. Cook for 20 minutes or until tender.
3. Drain and set aside until cool enough to handle.
4. Cut the potatoes into 1/4-inch-thick slices and arrange them on a serving platter.
5. Scatter the capers and anchovies over the potato slices.
6. In a medium bowl, whisk together 1 tablespoon of the reserved liquid from the capers, the mustard, vinegar, and olive oil.
7. Pour the dressing over the salad and grind pepper over the potatoes.
8. Serve warm or chilled.

potatoes, capers, anchovies, mustard, red wine vinegar, extravirgin olive oil, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/potato-and-anchovy-salad-377987 (may not work)