- 5 pounds new potatoes
- 1 bunch of scallions, chopped
- 1 (5-ounce) can pimientos, drained and cut into strips
- 3 (2-ounce) cans flat anchovy fillets, diced
- ¼ cup olive oil
- ¼ cup wine vinegar
- 1 tablespoon lemon juice
- Salt and freshly ground pepper to taste
- Cover the potatoes with boiling salted water, bring to a boil and simmer for about 20 minutes, until barely tender. Drain, peel and cut into ¼-inch slices.
- While the potatoes are still warm, place them in a large bowl. Add the scallions, pimientos and anchovies along with the oil from the can.
- Combine the remaining ingredients and pour over the salad. Toss to mix and chill for at least 2 hours.