2 lbs. Boiling potatoes (preferably Yukon Gold)
1 Fresh jalapeno pepper minced with some of the seeds
2 small Garlic cloves; minced
1 Tbs Sugar
1 Tbs White-wine vinegar
1 1/2 Tbs Fresh lime juice
1 Tbs Anchovy paste
1 1/2 tsp Vegetable oil
1/4 cup packed fresh coriander chopped fine
1/4 cup packed fresh mint leaves chopped fine
2 ribs celery; sliced thin, crosswise

Cut the potatoes lengthwise and then cut crusswise into 3/4-inch pieces. In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a small bowl whisk together the jalapeno, the garlic, the sugar, the vinegar, the lime juice, the anchovy paste, the oil, and salt to taste and let the dressing stand at room temperature for 30 minutes. Add the dressing to the potatoes with the coriander, the mint, and the celery and combine the salad well.