Parsley Potato Salad

Ingredients

• 4 russet potatoes
• 3/4 tbsp. chopped ‘Gigante di Napoli’ parsley
• 1/2 c. extra-virgin olive oil
• 4 anchovy fillets
• Peel of 1/4 preserved lemon
• Juice of 1/2 lemon (about 2 tablespoons)
• 1 tbsp. capers
• .3 c. mayonnaise
• Salt and freshly ground pepper

Directions

1. n a large pot, bring potatoes and enough water to cover by 2 inches to a boil. Reduce heat to medium and gently boil potatoes until tender when pierced with a sharp knife, about 30 minutes.

2. Meanwhile, in a medium bowl, combine parsley, olive oil, anchovies, preserved lemon peel, lemon juice, and capers. Set aside.

3. Drain potatoes and let cool, about 15 minutes. Using a sharp knife, peel then slice potatoes into ¼-inch-thick rounds. On a large platter, build 3 layers of potatoes, brushing each layer with one-third of mayonnaise and spooning on one-third of parsley vinaigrette. Season with salt and pepper.

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