Meatballs with Capers and Anchovy Potato Salad

For the potato salad: Scrub and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes. Drain, peel and slice while still hot. Peel and finely chop the shallot. Heat the oil in a skillet and saute the shallot until translucent. Add the broth and pour over the potatoes. Add the vinegar, mustard and oil to the potatoes, season with salt and pepper and toss to combine. Let stand 20 minutes. Rinse the arugula and spin dry.

For the meatballs: Soak the bread in lukewarm water and squeeze dry. Peel and finely chop the shallot. Drain the capers and anchovies and chop finely.

Heat the butter in a skillet and saute the shallot until translucent. Peel the garlic and squeeze through a garlic press. Add to the pan and sauté briefly. Transfer to a bowl and add the ground meat, the well-squeezed rolls, egg, mustard, capers, anchovies and parsley and season with salt and pepper. Heat the butter in a skillet. With wet hands, form small patties and saute until golden brown, about 10 minutes.