Potato Anchovy Salad - cooking recipe

Ingredients

3 lbs red waxy potatoes
1 1/2 teaspoons salt
1 hard-boiled egg, peeled
1 tablespoon white wine vinegar
3 tablespoons sour cream
3 tablespoons vegetable oil
10 anchovies packed in oil, drained (from one 2-ounce can)
6 scallions
salt & freshly ground black pepper

Preparation

Put potatoes in a large saucepan, and cover generously with cold water. Add salt, and bring to a boil. Simmer until tender when pierced with a knife, about 20 minutes. Drain, and leave to cool.
In a large bowl, whisk together the yolk of the hard-boiled egg and vinegar until smooth. Whisk in the sour cream and oil.
Finely chop egg white, finely chop anchovies and finely slice 4 scallions. Whisk all into egg yolk mixture.
Quarter potatoes; add to bowl of dressing. Fold to mix. Transfer to serving dish. Finely chop 2 remaining scallions, and scatter on top. Season with salt and pepper, and serve.