Place the potatoes in a large pot and cover them with cold water. Place the pot over high heat and bring the water to a boil. Liberally salt the water and boil the potatoes for 15 minutes or until fork tender. Drain the potatoes and set them aside to cool for 30 minutes.
680g (1.5 lbs) baby potatoes **
While the potatoes are cooking, pour the olive oil into a large skillet and place it over medium heat. Once the oil is shimmering add the onion and a generous pinch of salt. Reduce the heat to low and sweat the onions until translucent.
2 tbsp olive oil, 1 yellow onion
Stir in the garlic, crushed red pepper flakes, anchovies, and tomato paste. Sauté until the garlic is fragrant and anchovies melt into the onions. Deglaze the pan with the vermouth.
3 cloves garlic, 1 tsp crushed red pepper flakes, 3 anchovy fillets, 1 tbsp tomato paste, ¼ cup dry vermouth
Add the tomatoes and another generous pinch of salt. Sauté the tomatoes over medium heat until the skins begin to split. Crush the tomatoes with the back of the spoon and continue to cook until the sauce becomes jammy. About 10 minutes.
1 pint cherry tomatoes
Stir in the olives and capers and cook for an additional 5 minutes. Take the sauce off of the heat and stir in the parsley and oregano. Set the sauce aside to cool for 30 minutes.
1 cup kalamata olives, 2 tbsp capers, 2 tbsp fresh parsley, 1 tbsp fresh oregano
Place the potatoes in a large bowl and add the tomato sauce, mayo, mustard, and dill. Toss to coat and transfer to a platter. Either serve immediately or chill until ready to serve. ***
⅓ cup mayo, 1 tbsp whole-grain Dijon mustard, 2 tbsp fresh dill