Two Pounds Of Yukon Gold Potatoes With Skins Left On Scrubbed And Cut Into One Inch Cubes
Three Tablespoons Of Finely Chopped Red Onion
Three Minced Garlic Cloves
1/2 Cup Of Dijon Mustard
3/4 Cup Of Olive Oil
A Tablespoon Of Anchovy Paste
A Tablespoon Of Red Wine Vinegar
Three Hard Cooked Eggs Cut Into 1/2 Inch Pieces
Two Tablespoons And Two Teaspoons Of Sea Salt, Divided
A Teaspoon Of Ground Black Pepper
Four Tablespoons Of Chopped Fresh Italian Parsley
Into a soup pot, add the potatoes and two tablespoons of sea salt. Add enough cold water to just cover the potatoes. Put the pot on high heat. After the water comes to a boil, cook the potatoes until they are “fork tender”. Fork tender means that a fork can easily pierce a piece of potato without resistance. Drain the potatoes in a colander.
Into a large mixing bowl, add the red onion, the garlic, the Dijon mustard, the anchovy paste, the red wine vinegar, the black pepper, and two teaspoons of sea salt. Whisk the mixture until well blended. While whisking, slowly drizzle in the olive oil. Continue to whisk until the mixture is smooth and attains the consistency of mayonnaise. Note: If this consistency is not achieved, add Dijon mustard a little at a time until the dressing thickens. Taste and add more sea salt and/or black pepper, if desired.
While the potatoes are still warm, add them to the mixing bowl with the dressing. Mix gingerly until all of the pieces of potato are coated with the dressing. Add the hard cooked egg pieces and the parsley. Mix again.
Refrigerate for at least 1 1/2 hours before serving.