Peruvian Potato Salad

• 3 pounds blue or purple potatoes, or other waxy potatoes, scrubbed
• 1/4 cup red wine or raspberry vinegar
• 1 large clove garlic, peeled and crushed
• 8 to 10 anchovy fillets, minced
• 3/4 cup extra-virgin olive oil
• 2 to 3 japaleno peppers, seeded and chopped, or to taste
• 8 scallions, finely chopped
• 1 cup chopped fresh mint leaves
• 1 cup chopped Italian parsley

1. Boil the potatoes about 20 minutes, until just tender.
2. Drain, and place on a rack to cool.
3. Meanwhile, pour the vinegar into a cup, and add the garlic and crush it into the vinegar with a fork.
4. Allow to steep for 15 minutes.
5. When potatoes have cooled, peel and slice 1/2 inch thick.
6. Set aside.
7. Remove garlic from vinegar.
8. Mash anchovies on a plate with 1 tablespoon of vinegar, then mix anchovies with rest of vinegar.
9. Place vinegar and olive oil in a large bowl; whisk together.
10. Stir in jalapeno peppers and scallions.
11. Add sliced potatoes, and toss gently.
12. Add mint and parsley, and toss again.

purple potatoes, red wine, clove garlic, anchovy, extravirgin olive oil, peppers, scallions, mint leaves, italian parsley

Taken from cooking.nytimes.com/recipes/7140 (may not work)