CAESAR POTATO SALAD
2 1/2 pounds (about 8 red thin-skinned potatoes, scrubbed)
2 cloves garlic, minced
1 teaspoon Worcestershire
2 teaspoons Dijon mustard
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
4 anchovy fillets, minced, plus about 5 whole fillets for garnish (about 1 ounce total)
1/4 cup grated parmesan cheese
1 tablespoon minced fresh parsley
Salt and pepper
Boil 3 quarts of water. Add the potatoes and cook covered over medium heat. Cook for about 40 minutes or until the potatoes are tender. Remove all the potatoes from the pot and leave one soaking. Place the other potatoes in cold water to cool. Cut the potatoes into half inch wide slices. Cook over medium heat until the potatoes are soft or for about 10 minutes. Remove the hot water soaked potato and cut in half then another half. Add to the other slices of potatoes. Soak the other half in cold water to cool or for about 3 minutes.
Peel the potatoes and cut in half. Add it into a blender with half cup of the cooking liquids. Combine until smooth and pour in a small bowl. Immerse bowl in cold water by the rim to cool pureed potatoes.
Mix minced garlic, Worcestershire, Dijon mustard, lemon juice, red wine vinegar and minced anchovies in a medium bowl. Add in 2/3 cup of the cooled potato puree and pour over sliced potatoes.
Add grated Parmesan cheese, mixing lightly until potatoes are coated.
Use minced parsley and whole anchovy fillets as garnish then season with salt and pepper to taste. Chill or serve.
Makes 6 servings