Okay.. so the picture does it absolutely no justice, but this is a REALLY good salad. I think I could eat this every single day. I will be making this again on a monthly basis.
It’s very easy to toss together and has an unbelievable flavour. It is very salty… but I like salty food so… I liked it a lot.
It was irresistible while it was still warm; I kept sneaking back to the bowl to scoop up bite after bite, each time telling myself that I really must stop or else I wouldn’t have room for the smoked salmon crepe torte. Lucky.. I did!
But seriously. Make this salad! You won’t be disappointed!
Mediterranean Potato Salad
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 tablespoons (45 mL) lemon juice
1 tablespoon (15 mL) anchovy paste (optional) * I didn’t use it
1 teaspoon (5 mL) finely minced garlic
salt and pepper to taste
1/2 cup (125 mL) 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.