Clean and steam the potatoes. Meanwhile, prepare the dressing by mixing the sugar with the oil and vinegar and season to taste. Stir in half the herbs.
Put the peppers in a very hot oven
Put the eggs into cold water, bring to the boil and simmer for 30 seconds. Drain and as soon as you can handle them, peel.
When the potatoes are tender, drain and bring together with the peppers and the eggs. Pour over the dressing and move the ingredients around in this. Add the anchovies and the capers, sprinkle with the rest of the herbs and serve.
The first published account of the potato is in Crónica Del Perú by
Pedro Ciezade León, printed in Seville in 1553. The plant is described and illustrated by an engraving.
© 2015 All rights reserved. Published by Mercier Press.