Anchovy Potato Salad

I know you're thinking: "Anchovies in potato salad?!" Yup - they add a little wow to each forkful.

Serves: 4

Ingredients

• 6 medium-sized red-skinned potatoes (about 2 pounds), cut into 1/8-inch slices
• 1 teaspoon salt
• 1 medium-sized green bell pepper, coarsely chopped
• 1 medium-sized onion, thinly sliced
• 1 (8-ounce) bottle Italian salad dressing
• 1 (2-ounce) can anchovy fillets, rinsed, drained, and coarsely chopped
• 1/4 teaspoon black pepper

Instructions

1. Place the potatoes and salt in a large soup pot and fill with just enough water to cover the potatoes. Bring to a boil over high heat and cook for 5 minutes, or until the potatoes are fork-tender.
   
   
2. Drain the potatoes then place them in a large bowl of ice water to cool immediately; drain again.
   
   
3. Place the potatoes in the large bowl and add the remaining ingredients; toss until the potatoes are well coated. Cover and chill for at least 2 hours before serving.
   
   

Notes

For a more colorful salad, sometimes I use 1/2 of a yellow bell pepper and 1/2 of a green bell pepper instead of just a whole green one.