Peel the potatoes and cut them. Cut the carrots diagonally into thick slices. Chop the parsley finely. Boil the potatoes 5 min. in salted water.
Add the carrots and vegetables and boil until they soften. Drain them. Prepare a dressing as follows: cut the garlic finely along with the capers and anchovies.
Mix the vinegar, olive oil, orange juice, capers, garlic and anchovies. Pour the dressing over the hot veggies and sprinkle generously with parsley.