By Craig Claiborne
Cover the potatoes with boiling salted water, bring to a boil, and simmer for about twenty minutes, until barely tender. Drain, peel, and cut into quarter-inch slices.
While potatoes are still warm, place them in a large bowl. Add the scallions, pimientos and anchovies along with the oil from the can.
Combine the remaining ingredients and pour over the salad. Toss to mix and chill for at least two hours.