Photo: Caitlin Bensel
Yield
Serves 6 (serving size: about 1 cup)

Simpler and tastier than many old-fashioned potato salads, this version features a fresh lemon-and-oil-based dressing instead of a mayo-laden dressing. Try to toss the potatoes in the dressing while they’re still a bit warm—they’ll absorb more flavor that way. The anchovy paste lends a deep umami hit that’s not fishy, just savory. Use a Microplane-style grater to create a smooth garlic pulp that doesn’t leave off-putting crunchy bits of raw garlic in the mix. 

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.