Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        med. red potatoes
   2                    jalapeno peppers -- minced
   2                    celery stalks -- thinly sliced
   2                    garlic cloves -- minced
   1      tablespoon    sugar
   1      tablespoon    chopped fresh parsley
   1      teaspoon      chopped fresh mint
   3      tablespoons   lemon juice
   1      tablespoon    anchovy paste
   1      tablespoon    olive oil
     1/4  teaspoon      salt
     1/4  teaspoon      pepper

Preparation:

COOK potatoes in a Dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. peel and cube potatoes STIR together jalapeno pepper and next 10 ingredients until well blended; pour over potatoes, and gently toss to coat. cover and chill.