Yield
Serves 6 (serving size: about 1 cup)
Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Mindi Shapiro Levine

How to Make It

Place potatoes in a Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 12 minutes or until tender. Drain. Combine olive oil, lemon juice, pepper, anchovy paste, salt, and garlic in a large bowl. Stir in potatoes, onion, and parsley.

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