Vinegar Marinated Potatoes with Olives and Capers
Ingredients
- 1 cup olive oil
- 2 cups loosely packed sage leaves
- 3 1⁄2 lb. medium Yukon Gold potatoes
- Kosher salt
- 2 cups capers, drained and rinsed
- 2 cups pitted kalamata olives, roughly chopped
- 24 anchovy fillets in oil, drained
- 1 cup red wine vinegar
- 1 small red onion, finely chopped
- Freshly ground black pepper
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