Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil over high heat. Once boiling, gently add the baby potatoes and cook for 12-15 minutes, or until fork-tender.

In a mixing bowl, whisk together ¼ cup of extra virgin olive oil and 2 tablespoons of vinegar until well combined. Mince 3-4 anchovy fillets into a paste and add them to the bowl, along with 2 tablespoons of capers and ¼ cup of freshly chopped parsley.

After draining the cooked potatoes, let them cool for about 5 minutes. Once they're warm, gently toss them with the prepared dressing.

Cover the bowl and place your Anchovy Caper Potato Salad in the refrigerator. Allow it to chill for at least one hour before serving.