Parsley Potato Salad
4 russet potatoes
3/4 tablespoon chopped parsley
1/2 cup extra-virgin olive oil
4 anchovy fillets
Peel of 1/4 preserved lemon
Juice of 1/2 lemon (about 2 tablespoons)
1 tablespoon capers
1/3 cup mayonnaise
Salt and freshly ground pepper
In 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.
Meanwhile, in a medium bowl, combine parsley, olive oil, anchovies, preserved lemon peel, lemon juice, and capers. Set aside.
Drain potatoes and let cool, about 15 minutes. Using a sharp knife, peel, then slice potatoes into 1/4-inch-thick rounds. On a large platter, build three layers of potatoes, brushing each layer with one-third of mayonnaise and spooning on one-third of parsley vinaigrette. Season with salt and pepper.
