Boil potatoes until cooked but not overly soft. When cooled, if so desired, peel the potatoes and slice into 5mm thick rounds.
Rinse some capers and mix them together with chopped black olives. Set aside.
Make a dressing by blending together olive oil, lemon juice, parsley, oregano, salt and pepper
Place the potato slices on a large platter and drizzle herb dressing on each slice.
When the platter is covered, sprinkle the olive and caper mixture on top of the rounds.
Finish with anchovies and serve slightly warm or room temperature
from simple food, looking good
Potato dischetti with anchovy and capers Recipe
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