Potato Salad with Anchovies and Olives

• 5 to 6 red skinned potatoes, boiled and cut into ½ inch slices

Dressing

• 3 to 4 anchovies
• ¼ cup extra virgin olive oil
• 3 garlic cloves, minced
• 1 medium red onion, chopped
• ¾ cup kalamata olives, sliced
• 1/4 cup red wine vinegar
• ¾ cup parsley, chopped
• 2 to 3 teaspoons salt

Heat a large non-stick frying pan with the olive oil. Add the anchovies and melt on a medium heat. Add the garlic and onions and sauté on medium heat for 4 to 5 minutes. Turn the heat off and add the olives and vinegar. Add the warm dressing to the hot potato slices. Mix well and check for seasonings. Add the salt and parsley. Can be made several hours ahead of time. Serve room temperature.