Potato Anchovy Salad

It's summertime, and I'm on a potato salad kick. This one is courtesy of today's NY Times.

• Ready In: 30 mins
• Serves: 10-12

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

Directions

1. 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.
2. In a large bowl, whisk together the yolk of the hard-boiled egg and vinegar until smooth. Whisk in the sour cream and oil.
3. Finely chop egg white, finely chop anchovies and finely slice 4 scallions. Whisk all into egg yolk mixture.
4. 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.