A delightful twist on the classic potato salad, featuring a tangy anchovy dressing and fresh herbs.
Boil the potatoes in salted water until tender, about 20 minutes. Drain and let cool slightly before peeling.
Peeling the potatoes while they are still warm makes the process easier.
Slice the peeled potatoes into 1 cm thick rounds and set aside.
Use a sharp knife to ensure clean cuts and avoid mashing the potatoes.
In a skillet, combine the white wine vinegar, olive oil, and chopped green onions. Heat gently over medium-low heat.
Heating the dressing helps the flavors meld together.
Add the sliced potatoes to the skillet and gently toss to coat them with the dressing. Season with salt and pepper.
Be gentle when tossing to avoid breaking the potato slices.
Mix the chopped parsley, chives, and sliced anchovies in a small bowl. Add the reserved oil from the anchovies and stir well.
Chop the herbs finely for a more even distribution of flavor.
Gently fold the herb mixture into the potatoes. Remove from heat and transfer to a serving dish.
Serve the salad warm or at room temperature for the best flavor.
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