Parmesan Potato Salad with Anchovy Croutons

Ingredients

• Salad

  • 2 lb (900 g) fingerling or baby potatoes
  • 1/4 cup (60 ml) mayonnaise
  • 2 tbsp (30 ml) Dijon mustard
  • 1 lemon, zest finely grated
  • 2 tbsp (30 ml) lemon juice
  • 3/4 cup (55 g) fresh Parmesan cheese, finely grated

• Topping

  • 4 anchovy fillets, chopped or 1 tbsp (15 ml) anchovy paste
  • 2 garlic cloves, halved
  • 2 tbsp (30 ml) olive oil
  • 2 cups (100 g) day-old baguette, diced
  • 2 tbsp capers, chopped
  • 2 tbsp flat-leaf parsley leaves, coarsely chopped