Boil the Potatoes: Bring a large pot of salted water to a boil and cook baby potatoes for 12-15 minutes until fork-tender. Drain and cool slightly.

Prepare the Dressing: Whisk together olive oil and vinegar in a small bowl until smooth.

Create the Flavor Base: Mince anchovies into a paste, then mix with dressing, capers, and parsley.

Combine the Ingredients: Add warm potatoes to a mixing bowl, pour dressing over, and gently toss.

Chill and Serve: Cover and refrigerate for at least one hour before serving.