A Dijon vinaigrette is tossed with the cut potatoes when they are still warm, to help the dressing get absorbed. Capers, shallots, garlic, and parsley are tossed in as well. The salad is best if allowed to sit for several hours, as is just as good two days out as one. So it’s perfect for a make ahead get together. The secret ingredient of the dressing is the anchovy paste. If you are familiar with the bliss that anchovies can bring to a salad dressing, you’ll know why it’s included. If you are unfamiliar with using anchovies or anchovy paste in salad dressings, I strongly urge you to try it! Believe me, it won’t make your dressing taste like fish. It will just make your mouth smile when you taste it. The vinaigrette should be mixed with the potatoes while they are still warm, so the potatoes better absorb the dressing.
