Potato Salad

Here's a change of pace from your standard mayonnaise based potato salad.  Any potato grown at least 100 miles away from where you live will suffice.

Potato Salad

12 big Christian potatoes

1 handful of cilantro

1 handful of flat-leaf parsley

4 cloves of garlic

4 anchovy fillets

about a half cup of olive oil

a quarter cup of rice wine vinegar or so

salt and pepper

Scrub all of the filth off of the potatoes and boil them in their skins for about 15 minutes.  While this is happening, combine cilantro, parsley, garlic, anchovies, olive oil and rice wine vinegar in a food processor.  Blend.  Drain the potatoes.  Curse out loud as you attempt to remove the potato skin far too early.  Go out for a cigarette.  Remove the skin from the potatoes now that they have cooled a bit.  Cut the potatoes into bite-sized chunks.  Combine the potatoes and the dressing in a bowl and toss it around a bit.  Add salt and pepper.  Add more olive oil and rice wine vinegar if the potatoes don't look quite coated.