Home-Style Parisian Potato Salad

The vinegar and anchovies give this dish a fresh, seasonal flavor you don't find in most mayonnaise-based potato salads.

1 1/2 pounds small red potatoes (about 15 potatoes)
3 tablespoons sherry vinegar or red wine vinegar,
divided1/4 teaspoon salt1/4 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)

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.
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.

Yield: 4 servings (serving size: 1 cup)CALORIES 192(23% from fat); FAT 4.9g (sat 0.8g,mono 3.3g,poly 0.6g); PROTEIN 5.3g; CHOLESTEROL 4mg; CALCIUM 46mg; SODIUM 444mg; FIBER 3.6g; IRON 2.9mg; CARBOHYDRATE 30.7g Cooking Light, JULY 2000