Vinegar-Marinated Potatoes with Olives and Capers | Saveur

Ingredients

• 1 cup olive oil
• 2 cups loosely packed sage leaves
• 3 ¹⁄₂ lb. medium Yukon Gold potatoes
• Kosher salt
• 2 cups capers, drained and rinsed
• 2 cups pitted kalamata olives, roughly chopped
• 24 anchovy fillets in oil, drained
• 1 cup red wine vinegar
• 1 small red onion, finely chopped
• Freshly ground black pepper