Jalapeno Potato Salad

Ingredients:

• 2 pounds, medium-size red potatoes
• 2 jalapeno peppers, minced
• 2 celery stalks, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon sugar
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh mint, chopped
• 3 tablespoons lemon juice
• 1 tablespoon anchovy paste
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

Cook the potatoes in a dutch oven in boiling water to cover for 30 minutes or until tender, then drain and cool. Peel and cube the potatoes. Stir together the remaining ingredients until well blended, then pour over the potato and gently toss to coat. Cover and chill before serving.