Mediterranean Potato Salad
- prep time 0 min
- total time 0 min
- serves 4
1 ½ pounds (700 g) mini potatoes (red, white or mixed), cut in half
½ cup (125 mL) pitted kalamata or other brined olives, roughly chopped
¼ cup (60 mL) sundried tomatoes, soaked in warm water and cut into strips
¼ cup (60 mL) extra virgin olive oil
3 tablespoons (45 mL) lemon juice
1 tablespoon (15 mL) anchovy paste (optional)
1 teaspoon (5 mL) finely minced garlic
salt and pepper to taste
½ cup (125 mL) coarsely chopped fresh basil leaves
1. Boil potatoes in salted water until tender when pierced with a fork. Drain well.
2. 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).
3. Immediately before serving, stir in chopped basil and toss.