By Martha Vining, Assistant Dining Services Director at Givens Estates Health Center, Asheville
- 2 pounds new potatoes, peeled or not, cut into 1 1/2-inch chunks
- Sea salt
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon finely minced garlic (1 clove)
- 5 anchovies, rinsed and finely minced
- 1 tablespoon capers, roughly chopped
- 1/4 cup extra-virgin olive oil
- Put the potatoes in a large stockpot and cover them with several inches of cold water. Add about 1/2 teaspoon of salt to the pot, cover it, and bring the water and potatoes to a boil over high heat.
- Reduce the heat to medium-high, uncover the pot, and cook until the potatoes are tender when stabbed with a fork, 10 to 15 minutes. Drain the potatoes in a colander.
- While the potatoes cook, make the salsa verde. Combine the basil, parsley, garlic, anchovies, and capers in the bottom of a large bowl.
- Stir in the olive oil.
- Add the potatoes to the sauce, tossing to coat them. Season with salt and pepper.
- Serve on toothpicks as appetizer