There is a tiny bar in Osaka that I've been seeing on social media and it seems by the amount of photos uploaded that their most popular dish is an anchovy potato salad.
Satoshi and I have tried to eat there, but it is always crowded, so we've never been able to get in.
Anyway, since I had some potatoes, I wanted to try to make it.
Of course, since I've not actually tried it, I don't know what it is supposed to taste like...so I made up my own version.
Kat's Anchovy Potato Salad : serves 2 depending on your serving sizes
6 fingerling sized potatoes, peeled and diced
Dressing : adapted from "Everyday Salads" : Masaki Higuchi
2 tablespoons olive oil
anchovy paste about 1 tablespoon
1/2 teaspoon of grated garlic
1 teaspoon white wine vinegar
freshly ground pepper
couple dashes of dried dill
1 tablespoon mayo
Mix dressing and set aside
Cook your diced potatoes and when tender, drain
Mash potatoes slightly and cool slightly
When potatoes are warm, add dressing.
Enjoy warm or chilled.
NOTES: this was delicious warm, nice with wine. We also had it the next day, chilled with beer.
I think it would be nice on toasted baguette also.
I am thinking to add some balsamic vinegar in place of the white wine vinegar and/or capers next time.
p.s. Happy Valentine's Day...we celebrated on Saturday with all sorts of sashimi (raw tako with ponzu, aji tataki (minced horse mackerel) & bincho maguro (albacore tuna)), anchovy potato salad & other nibbles.