Home-Style Parisian Potato Salad

Ingredients

• 1 1/2 pounds small red potatoes (about 15 potatoes)
• 3 tablespoons sherry vinegar or red wine vinegar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons finely chopped bottled roasted red bell peppers
• 2 tablespoons minced fresh parsley
• 1 tablespoon extra-virgin olive oil
• 8 chopped pitted kalamata olives
• 4 canned anchovy fillets, finely chopped (about 1 ounce)
• 2 garlic cloves, minced
• Flat-leaf parsley sprigs (optional)
• Whole anchovy fillets (optional)

Preparation

1. Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and cool slightly. Cut potatoes into 1/4-inch-thick slices. Combine potatoes, 2 tablespoons vinegar, salt, and pepper; toss gently. Let stand 5 minutes.
2. Combine 1 tablespoon vinegar, bell peppers, and remaining ingredients except parsley sprigs and whole anchovy fillets in a bowl; stir with a whisk. Pour over potatoes; toss gently to coat. Garnish with parsley sprigs and whole anchovy fillets, if desired. Serve at room temperature.