No-Mayo Potato Salad

Ingredients

• 1 ½ pounds fingerling potatoes
• 2 teaspoons olive oil
• Salt
• 3 slices of bacon
• 1 small leek, thinly sliced and washed (ends discarded)
• 1 cup lightly packed flat-leaf Italian parsley leaves
• 7 mint leaves
• 1 anchovy filet
• ¼ cup olive oil
• Juice from ½ lemon

Instructions

1. 1
   Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Place the potatoes on the baking sheet and toss them with a few teaspoons of olive oil and a few pinches of salt. Push the potatoes to one side of the baking sheet and place the bacon on the other side of the baking sheet. (We’re saving dishes here, my friends!) Transfer to the oven and bake until the bacon is cooked, about 15 minutes. Remove the bacon and transfer to a paper towel to drain. Bake the potatoes for an additional 15 minutes more, until they’re tender when poked with a fork. Set the potatoes aside until they’re cool enough to handle, about 5 minutes.
2. 2
   Meanwhile, bring a small saucepan filled with water, to a boil. Add the sliced leeks and blanch for about 30 seconds, until slightly softened and bright in color. Drain and add them to a medium bowl. At this time, the potatoes and bacon will be cool enough to chop. Slice the potatoes in half and add them to the medium bowl. Next, dice up the bacon and add them to the bowl with the potatoes.
3. 3
   To a blender or food processor, add the parsley, mint, olive oil, anchovy, lemon juice and a pinch of salt. Pulse until smooth. If the mixture is a bit too thick, pour in an additional tablespoon of olive oil and pulse once more. Pour atop the potato mixture and toss until thoroughly coated. Serve room temperature.