4 russet potatoes
1/4 cup of fresh flat-leaf Italian parsley, chopped
½ c. extra-virgin olive oil
4 anchovy fillets, chopped coarsely
2 Tbsp. of lemon juice
2 tsp. of Dijon mustard
2 Tbsp. of capers
Salt and freshly ground pepper
In a large pot, bring potatoes to a boil. Reduce heat to medium and gently boil potatoes until tender, about 30-40 minutes.
In the meantime, in a medium bowl, combine parsley, olive oil, anchovies, lemon juice, Dijon mustard and capers. Set aside.
Drain potatoes and let cool, about 15 minutes. Using a sharp knife, peel and slice the potatoes into about ¼-inch-thick rounds.
On a large serving platter, layer potato slices, brushing each layer with parsley vinaigrette. Season with salt and pepper.