Potatoes con Bagna Cauda Vinaigrette Recipe | James Beard Foundation
Tossed baby red bliss potatoes with an aggressively flavored vinaigrette made from anchovies, capers, and lemon. Perfect for picnics and easy to prepare.
Ingredients
- 1 pound baby red bliss potatoes, pre-cooked
- 6 anchovy filets, packed in oil
- 2 garlic cloves
- 1 tablespoons salted capers, rinsed and soaked overnight
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 3 tablespoons heavy cream
- Freshly ground black pepper
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