Ingredients

1 1/2 pounds (700 g) mini potatoes (red, white or mixed), cut in half 1/2 cup (125 mL) pitted kalamata or other brined olives, roughly chopped 1/4 cup (60 mL) sundried tomatoes, soaked in warm water and cut into strips 1/4 cup (60 mL) extra virgin olive oil 3 tbsp (45 mL) lemon juice 1 tbsp (15 mL) anchovy paste (optional) 1 tsp (5 mL) finely minced garlic salt and pepper to taste 1/2 cup (125 mL) coarsely chopped fresh basil leaves

Description

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 A

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