» Print Recipe
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.
» Metric Converter