I was reading Giuliano Bugialli's "The Fine Art of Italian Cooking" and saw a recipe for inslala di patate alla fiorentina -- potato salad, florentine style. It sounded good so I tried it. The basic premise was dressing the chilled potatoes with anchovies, black pepper, olive oil and flat leaf parsley. This is now one of my favorite potato salads. I made the sauce by pounding the anchovies with a mortar and pestle, so as the potatoes were cooling I could not resist dunking a slighly warmed potato into the anchovy mixture. Now I am not sure if I prefer this dish chilled or warmed. Both were just as good as the other.