Tomato Salad with Potato, Egg, Manchego, & Anchovy Vinaigrette | culture: the word on cheese

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon anchovy paste
• 1 finely grated garlic clove
• 1 tablespoon white wine vinegar
• 12 red-skinned new potatoes (12 ounces, quartered)
• 4 large eggs
• 4 heirloom tomatoes (1¾ pound, roughly cut into 1-inch pieces)
• 1 Fresno or jalapeño pepper (sliced)
• 3 ounces manchego
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)