Green Goddess Potato Salad

Over the next few days I'm going to post some of the recipes I used over the Christmas holiday.  This first is a potato salad recipe I got at a Foxfire cooking class.  I don't usually like potato salad, especially the traditional kind with eggs and pickles, but this recipe is good even if you're not a big potato fan.  And it can be made ahead. 

2.5 lbs Red bliss potatoes (or a mix of small red and white)

1/2 cup   mayo
1/2 cup   sour cream
1/2 cup   scallions, green and white parts, finely chopped
1/2 cup   flat leaf parsley, finely chopped
2 Tbs      fresh tarragon, finely chopped
1/2 tsp    anchovy paste (or 2 anchovy fillets, minced)
1 Tbs      white wine vinegar or champagne
1 Tbs      lime juice
1 tsp       salt
1/2 tsp    fresh ground pepper

In a large stock pot, cook potatoes in salted water until just fork tender.  Drain and allow to cool enough to handle.

Meanwhile, mix together all other ingredients and set aside.

Peel the potatoes while still warm and cut into medium sized pieces.  Add the dressing and toss well.  Allow the potato salad to sit and rest.  While cooling the salad will absorb the dressing.  Mix again later and taste for proper seasoning.  Serve at room temperature or cover and refrigerate for up to 2 days before serving.