3 lbs. potatoes, scrubbed
1/4 c. C&C White Balsamic Vinegar
4 Tbs. C&C Garlic Olive Oil
8 anchovy fillets, drained and minced
1/2 c. C&C Nocellara del Belice EVOO
2 Jalapeño pepper, seeded and finely chopped
8 scallions, trimmed, washed and finely sliced
1 c. chopped mint
1 c. chopped cilantro
Salt (C&C Bali Lime & Coconut Sea Salt) and pepper

Boil potatoes with 1 tablespoon of salt until cooked. About 20 minutes. Allow to cool. Peel and cut into bite size pieces. In a bowl whisk together vinegar, garlic oil and extra virgin olive oil. On a plate mash the anchovy fillet with one tablespoon of the oil and vinegar mixture. Combine anchovy paste with oil and vinegar mixture and whisk thoroughly. Stir in peppers and scallions. Add the potatoes and toss gently. Add mint and parsley and toss again. Add salt and pepper to taste and serve.