This light version of potato salad is made with fresh ingredients, and a light vinaigrette, made from anchovies, olive oil, lemon, garlic, shallots, apple cider vinegar. It’s so darn delicious, the perfect side dish for your barbeque, brunch, or pot luck.
Bring 5-6 cups of water to a boil over high heat. Place potatoes and 1 1/2 teaspoons of salt, reduce the water to medium-low and simmer until the potatoes are full cooked or tender for about 15 minutes.
Whisk oil, dijon mustard, vinegar, fresh lemon juice, a pinch of pepper, a pinch of salt in large bowl. Add chopped anchovies, garlic, shallots, give it a stir and set aside.
Add chopped tomatoes, fresh parsley, and green peas. Drizzle with generous amount of anchovy vinaigrette dressing. Serve immediately and enjoy.