Mediterranean Potato Salad

  • 1 ½ pounds mini potatoes (red, white or mixed), cut in half
  • ½ cup pitted kalamata or other brined olives, roughly chopped
  • ¼ cup sundried tomatoes, soaked in warm water and cut into strips
  • ¼ cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon anchovy paste (optional)
  • 1 teaspoon finely minced garlic
  • Salt and pepper to taste
  • ½ cup coarsely chopped fresh basil leaves

Boil potatoes in salted water until tender when pierced with a fork. Drain well.

While still warm, toss potatoes with olives, sundried tomatoes, olive oil, lemon juice, anchovy paste (if using) and garlic.

Season to taste (little salt will be needed, if at all).

Immediately before serving, stir in chopped basil and toss.

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