Pantry Potato Salad

I usually have some goodies stocked in the cupboard like olives, anchovies, marinated artichoke hearts, lots of beans, pasta, salty capers and olive oil. It's great to have it on hand because in a pinch you can throw together a quick bean salad or a nice, salty anchovy pasta dish. This rustic potato salad is nice to serve with buttery grilled fish and crusty bread to soak up all of the olive oil dressing and any juices from the fish.

• 2 cups of cooked fingerling potatoes, about 10, assorted sizes.
• 1 6 oz. jar marinated artichoke hearts
• 1 cup halved black olives
• 1 2 oz. can anchovies rolled with capers, roughly chopped, feel for any bones and remove
• 2 tablespoons Vidalia onion, finely chopped
• handful of parsley, roughly chopped
• 1/3 cup olive oil
• 2 tablespoons apple cider vinegar
• fresh ground pepper

Cut your potatoes at a diagonal, about an inch wide and add them to a bowl. Feel free to use any kind of potatoes you have on hand. Add your drained artichoke hearts, a little of the liquid, olives, anchovies, onion and parsley. Mix your olive oil, apple cider vinegar and ground black pepper. Mix your salad with the dressing and let it sit at room temperature for a while so the flavors intermingle together. Enjoy!